Buttery Holiday Stollen Recipe from Janie’s Mill
One of mill manager Jill Brockman-Cummings’ favorite winter traditions involves making this Buttery Holiday Stollen for family and friends. You can adapt the flours and fillings as you like. As Brockman-Cummings points out: “Any stollen is a good stollen!”
¾ cup milk
½ cup butter
2 cups Janie’s Mill All-Purpose Flour, divided
½ cup sugar
1 package active dry yeast
4 large eggs
1 ¼ cups raisins or currants
1 ¼ cups golden raisins
4 ounces (1 container) diced candied citron (or make your own candied citrus peels)
½ cup walnuts, coarsely chopped
½ cup blanched whole almonds, coarsely chopped
2 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon rum or water
- In a 1-quart saucepan over low heat, heat milk and butter until very warm (120 to 130 degrees). The butter doesn’t have to melt completely.
- In a large bowl, combine bread flour with the sugar and yeast. With a mixer at low speed, gradually pour liquid (milk/butter) mixture into dry ingredients just until blended. Increase mixer speed to medium and beat for 2 minutes, occasionally scraping the sides of the bowl with a rubber spatula. Beat in the eggs and about ½ cup of all-purpose flour to make a thick batter. Continue beating another 2 minutes, scraping the bowl often.
- With a wooden spoon, stir in the remaining 1 ½ cups of all-purpose flour, using a little more or a little less to result in a soft dough.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. You may need to work in a little additional flour if the dough is very sticky.
- Shape the dough into a ball and place in a large, greased bowl, turning the dough once to grease the top. Cover and let rise in a warm place (about 80 degrees) until doubled, about 1 hour.
- In a small bowl, mix the raisins, citron, walnuts and almonds; set aside.
- Punch the dough down and turn out onto a lightly floured surface. Knead in the raisins, citron and nuts. Divide dough into 2 or 3 pieces (depending on how many loaves you’d like to make).
- On a lightly floured surface with a floured rolling pin, roll one piece of the dough into an oval about 12 by 8 inches. Fold dough almost in half lengthwise, pressing the top edge down lightly with your fingertips. Place on a large cookie sheet.
- Repeat with the remaining piece(s) of dough, placing them on the same cookie sheet, about 3 inches apart. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees. Bake the stollen 35 to 40 minutes until lightly browned and the loaves sound hollow when tapped. Place on a wire rack to cool.
- When the loaves are still warm, coat with a thick layer of powdered sugar (some recipes say to rub with butter first so that the powdered sugar coating sticks better and can be thicker). Or…
- Let the loaves cool and prepare a glaze by mixing powdered sugar, lemon juice, and rum or water in a small bowl. Drizzle the glaze over the top of each stollen. Then, if you like, cover with a generous layer of powdered sugar…the finished product should look snow-covered!
Learn more about Janie’s Mill and find more recipes at janiesmill.com.