Stollen

I've been lurking, posting, and questioning The Fresh Loaf for some years now and I figure i could share for the holidays. 

Christmas Stollen: 

This is an odd recipe but man it is delicious.  I guess the only odd thing is all the yeast goes into the sponge.  Usually I see this and make adjustments to a forumla immediately but this one is just so good in the end I haven't changed a thing.  

Makes 12 - 500 gram - loaves

Soaker

Diced Candied Lemon Peel                                   100 g

Diced Candied Orange Peel                                  100 g

Orange Zest                                                           from 3 oranges

Lemon Zest                                                            from 3 lemons

Raisins                                                                    1350 g

Almonds, sliced (toasted)                                       300 g

Walnuts (toasted)                                                   150 g

Pecans  (toasted)                                                     150 g

Vanilla Beans                                                          2 

Spiced Rum                                                             1/2 Cup

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Mix All together and let stand at room temp 12-24 hours.  

(Don't forget to remove the vanilla bean husks.  I add to my vanilla sugar or my bottle of rum. 

Sponge:

Whole Milk, scalded and cooled                               666 g

Malted Bread Flour                                                   666 g

Yeast, instant                                                              40 g

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Mix together and let sit at room temp between 1-4 hours pending temps of room and ingredients.  I look for it to double and then proceed as I think this is mostly a kick start for the yeast to get going in this heavy bread.

Dough:

Malted Bread Flour                                                      1333 g

Butter, unsalted and softened                                       900 g

Sugar                                                                              270 g

Sea Salt                                                                            40 g

-----------------------------------------------------------------------------------Place Sponge in a mixing bowl with hook attatchment.  Add Flour Butter and Sugar.  Mix on Speed 1 until all is incorporated.  

Add Salt and continue until blended in.  Raise speed to medium and mix until medium development.  (showing elasticity but not passing the window pane test)

Add soaker and let rest a few minutes.  Now mix on speed 1 until fruit is getting incorporated.  Turn to speed 2 and continue until dough is smooth and the fruit well dispersed.  

Bulk Ferment:  2 hours

Shape:  See online tutorials on stollen shaping (its really easy)

Proof: 2 hours

Bake at 325 for 25-35 minutes.  As soon as they come out brush with melted butter and toss with vanilla sugar (regular sugar works too)

Now dust top, bottom, sides with powdered sugar while still warm.  

Let cool comepletely.  

Now heavily dust the entire loaf with powdered sugar and wrap tightly in parchment.  Place in an airtight container and age up to a month.  

This is delicious fresh but becomes creamier over time.  

Happy Baking

Josh