Stollen RCP Request

Got one you'd like to share? Our family recipe died with my Grandmother and I suddenly have a jones on for this Christmas memory.
'Winger

I haven't made this, but I have seen some beautiful results online from Dan Lepard's recipe (all his recipes are good, actually):

http://www.danlepard.com/forum/viewtopic.php?t=2197

Cheers, Celia

Here's one of several recipes I have:

Xmas Stollen

Scant 2 cups warm milk 110F
1 cup sugar
3 pkgs yeast
8 cups flour
1/2 tsp salt
2 eggs
1/2 tsp vanilla
grated peel of 1 lemon
1-1/2 cups raisins
1 cup chopped almonds
2/3 cup chopped candied lemon peel
1/3 cup chopped candied orange peel
2 TBS rum
1 cup butter, softened

Topping:

1/2 cup plus 2 TBS butter
generous 1 cup powdered sugar

Warm milk in bowl with 1 TBS sugar. Proof yeast. Sift 6-2/3 cups flour, salt and remaining sugar into large bowl. Ligthly beat eggs into yeast mixture with vanilla and lemon peel. Pour into flour mixture, combining to make firm dough. Knead dough til smooth. Cover, let rise 1 hr. Mix raisins, almonds and candied peel in a medium bowl; sprinkle with rum. Cover and let steep.

Work butter, remaining flour together; knead into rise dough. Cover, let stand in warm spot 15 min.

Work fruit and rum mixture quickly into dough. Cover, let stand in warm spot 15 min. Grease baking sheets.

Divide dough into 3 portions. On floured surface, roll each piece into 12-in long oval, thinner in the middle. Fold dough over lengthwise, making 6 in. length to give typical stollen shape.

Place dough on baking sheet. Repeat with remaining pieces of dough. Cover, let stand in warm place 20 min., til increased in size.

Preheat oven to 350F. Bake stollen 30-35 min, til rich golden brown.

Topping: Melt butter, brush butter over hot stollen. Sift powdered sugar generously over stollen.

1. log on to Zingerman's website
2. place order
3. wait by door for postman

this stuff is really good

Was I the only one who read the title of this thread too quickly and wondered why someone wanted a "stolen" recipe?

Reminds me of two jokes:

How does one make a Polish Jewish chicken soup? The first thing one has to do is to steal a chicken.

How do most people write a cookbook? The first thing to do is to steal 200 recipes.

Best
Rogov

Reminds me of an old Allan Sherman song:

Mammy's little baby loves matzoh, matzoh,
Mammy's little baby loves matzoh balls!
Mammy's little baby wants pots and pots of,
Lots and lots of matzoh balls!

Stole the skillet,
Stole the lead,
Stole out of balls made of pesach bread,

Stole the chicken,
Out of the soup,
Stole the pot and made a lot of chicken soup....

STOLLEN (Makes 2 16” loaves):

½ C Golden raisins
½ C Currents
2 oz Candied lemon peel
2 oz Candied orange peel
4 oz Candied cherries halved
4 oz Candied citron
½ C Bandy or dark rum

Combine fruits, toss well with brandy, cover with plastic wrap, and marinate overnight.

2 T Yeast
1¼ C Warm water
¾ C Sugar (we use Turbinado)
½ Dry milk
5 C Flour
½ tsp Salt
¼ tsp Ground cardamom
2 Lightly beaten eggs (room temp)
1 tsp Lemon rind
½ tsp Almond extract
¾ C (1½ sticks) Unsalted butter (room temp)
1 C Sliced almonds
3 T Flour

Proof yeast in water with two tablespoons of the sugar. Add two cups of flour and beat two minutes or 100 strokes. Add one more cup of flour, rest of sugar, dry milk, salt, cardamom, eggs, lemon rind, and almond extract. Break pieces of butter off and add all to dough, beating in. Add last two cups of flour. Knead for 7 minutes with dough hook or 15 to 20 minutes by hand. Drain fluid off fruit, reserving fluid. Pat gently dry on paper towels. Place in dry bowl with almonds, and toss with three tablespoons of flour. Transfer dough to floured board, flatten out, dump fruit/nut mixture on top, and knead in by hand. Place in greased bowl, greasing top of dough, cover with damp towel, and let rise until double (takes a long, long time). Punch dough down and divide into two equal pieces. On the floured board, gently roll or press one piece of dough into a rough rectangle of about 10 X 16”. Melt an additional stick of butter. Brush dough with melted butter, then fold one long side to center. Brush folded sides with additional butter. Fold over other side lapping 2/3 over first side. Point ends slightly. Grease cookie sheet. Place folded dough briskly and decisively on sheet and brush with butter. Repeat process for other piece of dough. Cover with towel, and allow to rise again for an hour or until doubled. Bake at 375º for 45 minutes, covering with foil if it browns too fast. Remove to rack and immediately brush reserved fluid onto loaves. Let cool, top with powdered sugar, wrap in foil, and store in refrigerator two for three weeks before slicing and toasting.

The Stollen came out better than ever this year. The kids all agree. It might have been the yeast. We have been green with yeast for decades, using only organic bulk yeast. This year we received as a freebee with a flour purchase a jar of Fleischman's bulk, Active Dry, "All Natural Yeast." We used it in the Stollen and I think it made a difference. It certainly rose much more quickly for both risings.

I've switched entirely to instant yeast, which rises really fast. Give it a try when you run out of the regular stuff.

I buy it in 1-lb bags for about $2 at a restaurant supply house. Cheap!