Best Garmisch Nut Stollen Recipes

BEST AUTHENTIC STOLLEN (GERMAN CHRISTMAS BREAD)

Steps:

• Place the raisins, candied citrus peel and almonds in a medium bowl and pour the rum over it. Stir to combine. Set aside and let the fruit mixture soak in the rum while the dough rises.
• Stir the yeast and 2 tablespoons of the sugar into the lukewarm milk and let sit in a warm place for 10-15 minutes until very frothy.
• Place the flour, remaining sugar, egg, egg yolks, butter, vanilla extract, lemon zest, salt, cardamom, mace and cinnamon in the bowl of a stand mixer fitted with a dough hook. Add the yeast/milk mixture. Use a spoon to stir the mixture until it comes together. Knead the dough on the bread setting for 7-8 minutes. Remove the dough ball, lightly spray the bowl with a little oil, return the dough ball, cover loosely with plastic wrap and place it in a warm place or lightly warmed oven (just barely warm), to rise until nearly doubled in size, at least 1 hour (likely closer to 2 hours depending on the temperature of the environment).
• Punch down the dough and add the soaked fruit/nut mixture to the dough (it should have absorbed all the rum by now but if there is excess liquid, pour it out before adding the mixture to the dough). Using the dough hook, knead the fruit/nut mixture into the dough until combined. If the dough is too wet to handle, add a little bit of flour until the dough pulls away from the sides of the bowl.
• Turn the dough out onto a floured work surface and cut it in two equal halves. Press or roll each piece into an oval to about 1 inch thickness. Roll each piece of marzipan into a log the length of the oval. Press the marzipan gently into the middle of the dough. Fold the left side of the dough over to cover the marzipan, then fold right side over on top of the left side so that the edge of it sits just left of the middle of the stollen (see pics). In other words, don't fold the right side all the way over to the left edge of the stollen. Pinch and tuck the top and bottom ends of the stollen to cover the marzipan. Use the bottom edge of your hand to press down along the length of the stollen towards the right of the center to create a divot and characteristic hump (see pics). Place the stollen on a lined baking sheet. Cover the stollen loosely with plastic wrap and let them rest in a warm place or lightly warmed oven for 40-60 minutes until puffy. At that point you can pick off any raisins that are sticking out of the dough (they will burn during baking).
• Towards the end of the last rise, preheat the oven to 350 degrees F and bake the stollen for 30-40 minutes or until golden. You can use an instant read thermometer to aim for an internal temperature of 190 degrees F. Let the Stollen sit for 5 minutes, then use a toothpick to poke holes all over the stollen (this will allow the butter to seep in), then generously brush the stollen with the melted butter while the stollen are still warm. Immediately sprinkle with a generous amount of powdered sugar, rubbing it into the creases and down the sides. Let the stollen cool completely. You may want to give it another dusting of powdered sugar once cooled.
• The stollen can be sliced and eaten now or wrapped tightly (wrap in plastic wrap then foil) and left to "ripen" in a cool place for 2 weeks. The liquid from the dried fruits will further penetrate the dough for more flavor and moisture. Stollen can also be frozen for longer storage.
• Makes 2 large or 3 medium Stollen.For eating, I like to warm the slices up for a few seconds in the microwave, it makes the crumb nice and soft.

TRADITIONAL STOLLEN

Steps:

• In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
• In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
• In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
• Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
• Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
• Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

GARMISCH NUT STOLLEN

Steps:

• Dissolve yeast and 2 tsp sugar in water. Let stand until bubbly, 5 minutes. Heat milk in medium saucepan till hot, remove heat. Stir 1/2cup butter and the salt into milk. Beat 2 eggs and the yolks in mixer. Gradually beat in 2 tbsp sugar until thick and lemon colored. Beat in milk mixture and 2 cups of the flour until smooth. Beat in yeast mixture, stir in melted butter,lemon peel, spices, and remaining flour. Turn dough onto lightly floured surface and knead 5 minutes. Then knead in raisins. Let rise covered in large greased bowl in fridge until doubled, 4-5 hours or overnight. Make Nut Filling: Combine all indredients except 2 tsp of the water in medium size saucepan. Cook, stirring, over low heat until warm, about 10 minutes. Remove from heat. Stir in remaining 2 tsp water. Cool to room temp. Can be made 24 hrs in advance, refridgerate covered. Bring to room temp before using. Remove dough from fridge and let stand covered 30 minutes. Place 24 x 12 inch piece aluminum foil on dampened surface. Lightly flour foil. roll dough into 22 x 12 inch rectangle. Spread nut filling over it leaving 1 inch border on all sides. Mix 1 egg and the cream in small bowl. Brush border with part of egg mix. Loosely roll up dough beginning at long edge using foil to help. Pinch seam and ends to seal. Cut roll crosswise in half. Transfer pieces fo floured well greased baking sheets. Refridgerate 1 piece covered. Cut other one lengthwise in half. Quickly twist halves together with sliced edges turned up. Pinch ends together. Repeat with other piece. Let rise in cool place until doubled, about 45 minutes. Heat oven to 375, bake 15-20 minutes;brush with part of egg mix. Reduce temp to 350, bake 10 min. Brush with remaining egg mix. Sprinkle with 2-4 tbsp sugar. Bake until golden and nut mix is set, 5-10 min more. Cool on racks 30 min. Drizzle white icing over stollen, sprinkle with walnuts. Cool on racks. Refridg tightly wrapped up to 4 days. Serve at room temp.