Some traditions in our family are 7 to 9 generations old, while others are only a year or two. Traditional stollen joyously came into our lives last year, the moment Sydney realized almond paste was rolled into the center, it became an instant favorite. We created it twice last year and for the first time this year. It is a lengthy process, but well worth the effort. The entire house smells like Christmas for days; besides Sydney and I have a merry time together.
Stollen is a sweet yeast bread with rum soaked raisin and candied citrus fruit. It is almost as much fun candying the citrus rinds as it is to bake the bread.
Adapted from Peter Reinhart
14 grams/ 4 teaspoons cake yeast
244 grams/ ½ cup whole milk
120 grams/ ½ cup All Purpose Flour
1 cup raisins
1 cup candied fruit
111 grams/½ cup rum
1 Tablespoon Orange Extract
540 grams/4 ½ cups All Purpose Flour
26grams/1 Tablespoon sugar
¾ teaspoon salt
100 grams/2 egg
2-teaspoon ground cinnamon
140- grams/10Tablespoons unsalted butter
118grams/ ½ -cup water
Prepare the cake yeast and warm milk: Poolish.
Prepare your mise en place for the sponge.
Whisk the milk, yeast, and flour together, wrap with plastic wrap, and rest for at least an hour or till bubbly and fragile looking.
Prepare your mise en place for the rum raisins.
Pour the rum over the raisins and allow to soak and add the orange essence, while the dough is being prepared.
Prepare the mise en place for the dough.
In the bowl of your standing mixer whisk together flour, sugar, salt, zests, and cinnamon.
Turn the mixer on low speed, with the paddle attachment add the sponge.
Add the eggs.
Add the butter.
Add the water slowly, you only need enough to form a soft, tacky ball.
Cover with plastic film and rest for ten minutes; after the ten minute rest add raisins and knead on low speed for 4 minutes until the dough is soft, satiny and silky.
Place the dough in a well oiled dough bucket or bowl for 45 minutes.
Due to the complexity of this recipe I will finish in tomorrow’s post.