Christmas Stollen With Icing Recipes

Steps:

• Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
• Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 to 2 hours. Punch down dough, divide into 6 even pieces, and roll each piece into a 15-inch-long log. Braid 3 logs together, and place on a parchment-lined baking sheet. Repeat with remaining 3 logs. Cover with plastic, and let rise until doubled in volume, about 2 hours more.
• Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners' sugar and milk. Drizzle stollen with icing just before serving.

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough., Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. oval. Brush with melted butter. Fold 1 long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Steps:

• Dry ingredients.
• In a large bowl;.
• • Sift flour and sugar together. Mix well.
• • Add yeast. Mix well.
• • Make a well in the middle. Set aside.
• Wet ingredients.
• In another bowl;.
• • Warm the milk and butter.
• • Add one egg. Whisk until all the milk is absorbed.
• The dough.
• • Pour wet ingredients into the dry ingredients. Combine well.
• • Lightly flour a clean kneading surface.
• • Turn the dough out and knead until the surface is slightly shiny. The dough ball should be stretchy when it's ready.
• • Lightly oil one of the mixing bowls. Place dough ball in the bowl and cover. Put the bowl in a warm place.
• • Let rise for 1 hour or until the dough has doubled in size.
• The part that makes it Christmas.
• • Rinse all the cherries to get rid of the juice.
• • Quarter ¼ cup of the cherries, half red, half green.
• • Chop the remaining cherries in to (approximately) ¼ inch x ¼ inch bits.
• • Place all the cherries into a fine mesh strainer and rinse with luke warm water.
• • Once well rinsed to remove as much of the juice you can, turn out on to a clean tea towel. Fold the tea towel on to the cherries and gently press to remove any remaining water and juice.
• • Place in a small bowl.
• • Grate the lemon rind and put in the bowl containing the cherries.
• • Put the sliced almonds in the same bowl and mix all ingredients.
• The Almond Paste.
• • In a small bowl, cube the almond paste. Add the white of the second egg. Discard the yolk. Blend well and set aside.
• Preheat the oven to 375°F Have a rack in the center.
• Pour the fruit mixture on to a floured surface. After the dough has risen, place on top of the fruit mixture and knead until everything is well combined, flouring lightly as needed to keep the elasticity of the dough intact.
• Roll the dough until about one-half inches thick. You should have a circle of dough about 14 - 16 inches in diameter.
• If you are able, roll the almond paste in to a rope the length being about an inch shorter than the diameter of your rolled out dough. If you can't roll the almond paste, spread it directly on to the rolled out dough, right across the center. Fold the dough in half, over the almond paste. Pat the dough together, flattening the almond paste a bit. Place the loaf corner to corner on to a flat baking sheet. Use parchment paper if you have it, otherwise you can lightly grease the baking sheet.
• Let the loaf rise for 10 to 15 minutes (less if you want the loaf a bit flatter).
• Bake for 30 minutes and check the bread. It should be golden brown.
• Remove from the oven and cool. Rub the surface with margarine. When its just barely warm, sift icing sugar on to the crescent. Stick two or three holly leaves with a few holly berries on the center at the top (the non-iced part).
• For serving, slice ¾ inches wide. Store the bread in a plastic bag, after it's completely cooled.

Steps:

• Sponge
• Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast and stir until smooth. Let stand until foamy, about 10 minutes. Add 2 2/3 cups flour and remaining lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 30 minutes.
• Dough
• Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using a stand mixer with the mixing paddle, beat 1 cup unsalted butter and sugar until light and fluffy. Beat in eggs, cardamom, cinnamon, cloves, 1 teaspoon vanilla and salt. Beat in sponge. Stir in fruit and nuts. Stir in remaining flour, 1/2 cup at a time. The dough should be slightly sticky. Replace the mixer paddle with the dough hook. Knead the dough for 3-5 minutes, until it is smooth and elastic. Lightly oil a large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours. Place a Silpat mat or parchment paper on a large baking sheet. Punch dough down. Divide dough in half. Pat each half into 10" x 16" oval. Fold in half lengthwise to form a 5" x 16" loaf. Place seam side down on the prepared baking sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours. Position racks in lower and upper thirds of oven and preheat to 325°F. Switch the positions of the loaves after 30 minutes. Bake for 1 hour, until loaves are golden brown and sound hollow when tapped on bottom. Transfer to a baking rack and cool slightly.
• Icing
• In a small saucepan over low heat, warm 1/4 cup unsalted butter and 4 tablespoons water, stirring occasionally, until the butter is melted and the liquid is gently simmering. Remove the pan from the heat. Sift the confectioners' sugar into the pan and mix with a rubber spatula until the icing is thick and creamy. Mix in the remaining teaspoon vanilla. Drizzle the icing over each stollen and spread to cover each loaf. Let the icing set for about 10 minutes.
• Serve warm or at room temperature.