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Stollen bread - German Christmas Bread - PAUL WILDERBEEK

stollen recipe


Serving size: Serves 10 or more
Cuisine type: German
Cooking time: More than 1 hour
Course: Cakes/baking

Makes: 3 loaves
INGREDIENTS

500g baker's flour
20g milk powder
½ teaspoon ground cinnamon
10g yeast
1½ teaspoons sea salt
50g icing-sugar
140g butter, softened
1 egg
15ml (2 teaspoons rum)
Grated zest of ½ a lemon
250ml warm water (variable, due to protein content and absorption rate in flour, gluten).
125g (½cup) sultanas
125g (½cup) raisins
1/3 cup water, extra, to throw in oven as the bread goes in
melted butter, to brush over top
icing sugar for dusting

METHOD

Combine flour, milk powder, cinnamon, yeast, salt icing-sugar, butter, egg, rum, zest and part of the water in a Mixmaster bowl.

Do not add all the water at once as it is easier to add water than it is to add flour.

Mix ingredients, with dough hook, on low speed 8-10 minutes until the dough forms a ball and becomes, what is called, "developed" (elastic).

Test for elasticity by flattening and stretching out a small piece of dough with fingers.

Turn off mixer for a minute, add sultanas and raisins. Mix again on low speed with dough hook until combined.

Transfer to a large oiled bowl, cover with cling wrap. Prove in a warm place 2 hours.

After 2 hours, knock back dough. Take out of bowl and divide into three.

Shape into balls, cupping with hand, but not applying too much pressure.

Turn each ball over, knock out any air with knuckles and roll into tight Stollen (cigar) shape.

Place uncooked loaves on greased or paper lined baking tray. Cover with a warm wet tea towel, prove further 20 minutes.

Pre-heat oven 185°C or 165°C fan-forced.

After 20 minutes, remove tea towel, and transfer loaves to oven. Splash 1/3 cup water into the bottom of oven to make a little steam. This helps give the bread a final lift. Bake 20 minutes.

While still warm, brush the top of each loaf with melted butter and dust with icing sugar. Serve for morning tea.

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