{"id":8068,"date":"2023-12-27T08:19:36","date_gmt":"2023-12-27T13:19:36","guid":{"rendered":"https:\/\/chefroche.com\/?p=8068"},"modified":"2023-12-27T09:37:02","modified_gmt":"2023-12-27T14:37:02","slug":"stollen","status":"publish","type":"post","link":"https:\/\/chefroche.com\/stollen\/","title":{"rendered":"Irish Christmas Stollen"},"content":{"rendered":"

Irish Christmas Stollen<\/h2>\n

Stollen are prized throughout the world as one of the most famous and beloved of all Christmas pastries (though they are wonderful at any time of the year!) This Irish version recipe is flaky, moist, and super flavorful!<\/h2>\n

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To start, place the chopped candied citrus peels, raisins and chopped almonds in a bowl and pour the dark rum over them. Set aside and let the fruit and nut mixture soak in the rum while you make the dough.<\/h3>\n

NOTE: Candied citrus peel is easy to make yourself, contains no chemicals or additives, and taste way better than store-bought! Click this link for an easy recipe – Candied Citrus Peels<\/a><\/strong><\/em>.\u00a0<\/h3>\n

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Stir the instant yeast and some of the sugar into the lukewarm milk and let it sit in a warm place until frothy. Then add the flour, sugar, eggs, butter, vanilla extract and spices into the bowl of a stand mixer and pour the yeast \/ milk mixture over and mix with a dough hook.\u00a0<\/h3>\n

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After the stollen dough has risen once, punch it down, add in the fruit \/ nut mixture, and knead the dough until combined.\u00a0<\/h3>\n

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Turn the dough out onto a floured work surface and cut it into two equal halves. \u00a0<\/h3>\n

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Press or roll each half of the raw stollen dough into a large rectangle about one inch thick.\u00a0<\/h3>\n

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Divide the almond paste \/ marzipan into two equal portions. The roll each into a log the length of the rolled out stollen rectangle. Press the almond paste \/ marzipan into the middle of the dough.<\/h3>\n

NOTE: Making your own almond paste \/ marzipan is super easy and can save you a lot of money. Click this link for a quick and easy recipe – Almond Paste (Marzipan)<\/strong><\/em>.<\/a><\/h3>\n

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Fold the left side of the dough over to cover the almond paste \/ marzipan. Then fold the right side of the dough over on top of the left side so that the edge of it sits just left of the middle of the stollen.\u00a0<\/h3>\n

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Pinch and tuck the top and bottom ends of the stollen to cover the almond paste \/ marzipan. Then use the bottom edge of your hand to press down along the length of stollen towards the right of the center to create a divot and characteristic hump.\u00a0<\/h3>\n

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Place the stollen on a lined baking sheet, cover loosely with plastic wrap, and let them rest in a warm place for 45 to 60 minutes until puffy.<\/h3>\n

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Bake the stollen in a pre-heated 350 *F oven for 30 to 40 minutes or until golden brown.\u00a0<\/h3>\n

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Let the baked stollen rest for 5 minutes and then use a toothpick or skewer to poke holes all over the top and sides of the stollen. This will allow the melted butter that will be brushed on to seep into the stollen.\u00a0<\/h3>\n

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Generously brush the stollen with melted butter while the stollen are still warm. The butter will not only be absorbed into the stollen through the holes in the crust but will also prepare the surface so that the powder sugar coating will adhere.\u00a0 \u00a0<\/h3>\n

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Immediately after brushing the stollen with the melted butter, sprinkle a generous amount of powdered sugar on top of them.\u00a0\u00a0<\/h3>\n

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\u00a0Rub the powdered sugar into all the creases and down the sides of the stollen so that it is well coated.\u00a0 Let the stollen cool completely and then you can top with additional powdered sugar if desired.<\/h3>\n

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The stollen can then be sliced and eaten right away if you want. I like to warm the slices in the toaster or microwave and serve with butter! You can also warp the stollen tightly, first with plastic wrap and then aluminum foil, and allow them to “ripen” in a cool place for a week or two. Stollen can also be frozen for longer storage.\u00a0<\/h3>\n
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Christmas Irish Stollen<\/h2>\n
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Stollen has been around for nearly 700 years and are prized throughout the world as one of the most famous and beloved of all Christmas pastries. This "wicked easy" Christmas Irish Stollen recipe is flaky, moist, and flavorful and one you will want to make and share with your family and friends for years!<\/span><\/div>\n
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