Prep 2 hrs 30 mins
Cook 1 hr
A "Stollen" is a German Christmas specialty, sort of a cross between cake and bread. You are supposed to make it about 2 weeks ahead of time, wrap in aluminum foil and let the aroma develop. There are many different versions of stollen. This one is a variation because my family hates the dried fruits which usually are included in such recipes. The preparation time includes the rising times. I recommend you stick around and play some board games with the family. It helps shorten the wait and is a good way to get in some family time. This makes 2 Stollen and is about 30 servings
- 1 kg flour
- 100 g yeast
- 400 ml milk, warmed to hand temperature
- 100 g sugar
- 2 eggs
- vanilla bean, scratch out the insides for the spice
- lemon zest, from the whole lemon rind
- 1⁄2 teaspoon salt
- 400 g butter
- 200 g flour
- 300 g chocolate chips
- 1⁄2 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon clove
- 150 g butter
- 150 g powdered sugar
- Put 1 kg flour in a very large bowl, make a crater, add about a tablespoon of sugar and the yeast into the crater and stir in the milk to make a creamy starter dough (You won't stir in all the flour, just some of it to make a thick "sauce". Cover and keep warm for 20 minutes.
- Mix the rest of the sugar with the eggs, the vanilla bean, the lemon zest and the salt until creamy. Combine with the starter mixture. Cover and let rise in a warm area for about 40 minutes.
- Knead the 400 g of butter and the other 200 grams of flour with the spices. Combine with the risen dough, kneading thoroughly. Let rise for another 30 minutes.
- Knead in the chocolate chips or chopped chocolate. Let rise about another 30 minutes.
- Divide the dough into 2 parts and form a long log out of each. Roll this a little flat, so that it is about a an inch and a half or two inches thick, making a long rectangle. Fold a third of the long side towards the middle. Repeat with the other part of dough.
- Place on a baking sheet covered with parchement. You will need to separate the loaves. Do this by rolling up baking parchement loosely and covering it with aluminum foil, placing it between the two loaves. I recommend doing this to the outside of the loaves, two, otherwise the loaves will spread and not rise properly. You could also use a special form, but these are hard to get. Let rise for another 20 minutes. The Stollen should double in size.
- Bake at 200° C for 1 hour to 1 hour and 20 minutes.
- While the stollen is still warm, melt the 150 g of butter. Spoon over one stollen and sift the powdered sugar over it, covering it completely. Repeat with the other one. Wrap tightly in aluminum foil and store for two weeks before eating, so that the flavor develops. (You can eat it right away, if you'd like).