Two large baking sheets will be needed.
2/3 lbs. (about 2cups)
1 1/2cup golden raisins
1 cup currants
½ cup candied lemon (I don’t like this in my stolen so I leave it out)
½ cup candied orange peel I ( I don’t like this in my stolen either)
Grated peel of three fresh lemons
1 cup scalded milk
2 pkg active dry least or 2 6oz cakes fresh yeast
1 cup sugar
1 cup softened butter (unsalted)
2 tsp. salt
7-8 cups shifted flour
1 tsp. ground nutmeg
Blanch & chop: fresh almonds. Mix chopped almonds with raisins, currants, candied lemon & orange peels (if adding), & grated lemon peel. Set nut-fruit mixture aside. Scald milk. Meanwhile soften 2 pkg. active dry yeast or 2 6-oz cakes of fresh yeast in ½ cup warm water (about 110°). Add ½ tsp. sugar. Stir & let yeast stand 5-10 minutes.
Meanwhile, put into large bowl: sugar, butter, salt. Pour scalded milk over the ingredients in bowl & stir mixture until butter is completely melted. When lukewarm, blend in 1 cup sifted flour, nutmeg, beating until smooth. Stir softened yeast & add. Mix well.
Measure the 6-7 cups sifted flour & add about half the flour to the dough & beat until very smooth. Beat 3 eggs well (until thick & foamy). Add eggs in thirds, beating well after each addition. Mix in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface, cover with clean dishtowel & allow to rest 5-10 minutes.
Knead the dough (about 10 minutes). Form into a small ball – dough should be smooth & elastic, not sticky. Place dough into a lightly greased, deep bowl. Turn dough to bring greased surface to top. Cover bowl with plastic wrap & towel. Let stand in warm place (about 85°) until dough has doubled (about two hours).
Punch down dough with fist; pull edges into center & turn dough completely over in bowl. Cover bowl again as above & let rise again until doubled. Punch down dough. Add the reserved fruit-nut mixture & mix or knead thoroughly. This takes a little time & strength.
Turn dough onto a lightly floured surface. Divide into two portions. Shape into smooth balls. Allow dough to rest 5-10 minutes. Meanwhile, lightly grease the baking sheets or line with parchment paper. Roll or pat out each ball of dough into an oval, about 13” long & 2” thick. With rolling pin, flatten & press on lengthwise half of dough oval about ½” thick. Turn unflattened half of dough over flattened half. Lightly press edges together. Press the fold down firmly with palm of hand (this helps to prevent dough from springing open during rising & leaking. Repeat to shape second oval.
Place one Stollen on each baking sheet. Brush tops with melted, unsalted butter. Cover with plastic wrap & towel & let rise in warm place until double the size (about 1 ½ hours). Bake in pre-heated oven at 350° 35-30 minutes or until golden brown. Test with poultry pin, if Stollen comes out clean the Stollen is done; careful not to over bake. While Stollen is baking, prepare the frosting.
Frosting for Stollen
2 cups XXX sugar
1 tsp. Vanilla extract
1 tsp. orange extract
2-3 tbs. cream or milk
Combine sugar, vanilla & orange extract. Gradually blend in cream or milk until frosting is of spreading consistency.
Remove baked Stollen from oven & immediately spread frosting over tops, letting it melt over sides. Sprinkle with XXX sugar while still wet. Move Stollen to cooling racks when almost cool. Be careful not to break the Stollen. Use two spatulas or large sheet to move.
Yield: Two large or three smaller Stollen
Hint: I find this classic European recipe can be a bit dry. Best served fresh or toasted with sweet butter.