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Christmas Stollen #SundaySupper

     This week #SundaySupper is Home for the Holidays.  We are sharing with you some of our favorite traditional holiday foods.  When I thought about what I wanted to make Christmas Stollen immediately came into my head.  I first made this Stollen several years ago and it was an instant hit.  Since then I've made it for my family every year.

      The Stollen recipe I usually make ends up weighing 5-6 pounds and is huge.  I recently found a recipe that made two loaves instead of one big ring and wanted to try it instead.  It has the same wonderful sweet yeast bread, candied fruits, and powdered sugar topping but in much smaller quantities.  Since it made two loaves we have been enjoying one ourselves and I'm taking the other one to my parents for Christmas.

     I really enjoy the consistency of the bread and the rum soaked fruit makes it extra tasty.  It's great as a dessert or for breakfast on Christmas morning.  I like to toast it and put a little butter on it in the mornings.  After dinner it's wonderful with powdered sugar on top.

Christmas Stollen (adapted from Food Network)
For the fruit:
1 c. mixed candied fruit (I used candied citron, candied lemon peel, and candied cherries_
1 c. golden raisins
3 T. rum

For the sponge:
1 package active dry yeast
1/4 c. warm water
2/3 c. milk
1 t. honey
1 c. flour

For the dough:
1/3 c. honey
1 egg, beaten
1 stick butter, softened
1 T. lemon zest
3 T. crystalized ginger, minced
1/2 t. cinnamon
1 t. salt
1/2 c. chopped pecans (or you can use almonds or walnuts)
3-4 c. flour

For topping:
1/2 c. powdered sugar 

1.  In a small bowl combine the candied fruit, raisins, and rum.  Set aside and stir every few minutes to coat the fruit with the rum.

2.  In a large bowl combine the yeast with the warm water.  Heat the milk to 110 degrees and add it to the yeast.  Stir in the honey and flour.  Cover the sponge with plastic wrap and let rise for 30 minutes.  It will be light and bubbly.

3.  Remove the plastic wrap from the sponge and add in the rum soaked fruit, honey, egg, butter, zest, salt, ginger, cinnamon, pecans, and 2 cups of flour.  Stir by hand for 2 minutes.

4.  Gradually add the remaining flour 1/2 cup at a time until the dough begins pulling away from the sides of the bowl.

5.  Turn the dough onto a floured table and knead, adding flour as needed, until the dough is smooth and elastic.

6.  Place the dough in an oiled bowl and turn to coat.  Cover with a towel and let rise for 1-2 hours or until it has doubled.

7.  Turn the dough onto a table and divide it in half.  Shape it into a loaf and place each one in a greased loaf pan.  Cover with a towel and allow to rise for 1 hour.

8.  Preheat the oven to 375 degrees.  Bake for 25 minutes.  Remove from the oven and turn the loaves onto a wire cooling rack.  Cool completely then dust with powdered sugar before serving.


Check out these other wonderful Home for the Holiday recipes:
Breakfast
Appetizers & Snacks
Sides
Main Dishes
Desserts
Drinks

What does it mean for you to be Home for the Holidays?  Please join on us on Twitter throughout the day during #SundaySupper on December 23rd.  In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions.  We are so excited to have you join us.  All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

This post linked to:
Scrumptious Sundays, 
     This week #SundaySupper is Home for the Holidays.  We are sharing with you some of our favorite traditional holiday foods.  When I thought about what I wanted to make Christmas Stollen immediately came into my head.  I first made this Stollen several years ago and it was an instant hit.  Since then I've made it for my family every year.

      The Stollen recipe I usually make ends up weighing 5-6 pounds and is huge.  I recently found a recipe that made two loaves instead of one big ring and wanted to try it instead.  It has the same wonderful sweet yeast bread, candied fruits, and powdered sugar topping but in much smaller quantities.  Since it made two loaves we have been enjoying one ourselves and I'm taking the other one to my parents for Christmas.

     I really enjoy the consistency of the bread and the rum soaked fruit makes it extra tasty.  It's great as a dessert or for breakfast on Christmas morning.  I like to toast it and put a little butter on it in the mornings.  After dinner it's wonderful with powdered sugar on top.

Christmas Stollen (adapted from Food Network)
For the fruit:
1 c. mixed candied fruit (I used candied citron, candied lemon peel, and candied cherries_
1 c. golden raisins
3 T. rum

For the sponge:
1 package active dry yeast
1/4 c. warm water
2/3 c. milk
1 t. honey
1 c. flour

For the dough:
1/3 c. honey
1 egg, beaten
1 stick butter, softened
1 T. lemon zest
3 T. crystalized ginger, minced
1/2 t. cinnamon
1 t. salt
1/2 c. chopped pecans (or you can use almonds or walnuts)
3-4 c. flour

For topping:
1/2 c. powdered sugar 

1.  In a small bowl combine the candied fruit, raisins, and rum.  Set aside and stir every few minutes to coat the fruit with the rum.

2.  In a large bowl combine the yeast with the warm water.  Heat the milk to 110 degrees and add it to the yeast.  Stir in the honey and flour.  Cover the sponge with plastic wrap and let rise for 30 minutes.  It will be light and bubbly.

3.  Remove the plastic wrap from the sponge and add in the rum soaked fruit, honey, egg, butter, zest, salt, ginger, cinnamon, pecans, and 2 cups of flour.  Stir by hand for 2 minutes.

4.  Gradually add the remaining flour 1/2 cup at a time until the dough begins pulling away from the sides of the bowl.

5.  Turn the dough onto a floured table and knead, adding flour as needed, until the dough is smooth and elastic.

6.  Place the dough in an oiled bowl and turn to coat.  Cover with a towel and let rise for 1-2 hours or until it has doubled.

7.  Turn the dough onto a table and divide it in half.  Shape it into a loaf and place each one in a greased loaf pan.  Cover with a towel and allow to rise for 1 hour.

8.  Preheat the oven to 375 degrees.  Bake for 25 minutes.  Remove from the oven and turn the loaves onto a wire cooling rack.  Cool completely then dust with powdered sugar before serving.


Check out these other wonderful Home for the Holiday recipes:
Breakfast
Appetizers & Snacks
Sides
Main Dishes
Desserts
Drinks

What does it mean for you to be Home for the Holidays?  Please join on us on Twitter throughout the day during #SundaySupper on December 23rd.  In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions.  We are so excited to have you join us.  All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

This post linked to:
Scrumptious Sundays, 
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