Austrian Christmas Stollen

Christmas isn’t the same without stollen and we've got the recipe from Austrian chef Christian Gradnitzer!
Sunday , 16 December 2012
Austrian Christmas Stollen
Austrian Christmas Stollen

Austrian Christmas Stollen

INGREDIENTS
½ cup milk
3 ¼ cups flour
6g yeast
3 egg yolks
½ lb soft butter
½ cup sugar
½ lemon, zest and juice
A dash of vanilla
Rum to taste (optional)
½ tsp cinnamon
¼ tsp cloves
10 candied cherries, chopped
4 oz citron, chopped
4 oz slivered almonds
1 ½ cup raisins, rum-soaked overnight
½ cup soft butter
3 tbsp sugar mixed with ½ tsp cinnamon

FOR THE GLAZE
1 ½ cup powdered sugar
½ egg white

METHOD
1. Scald the milk and allow it to cool to lukewarm. In a small bowl, mix the yeast and 1 tbsp sugar. Add half the milk in, stir in 1 tbsp flour, cover and let rise to double in bulk, about 10 to 20 minutes.
2. In a large bowl, mix the flour with the egg yolks, the rest of the milk, sugar, lemon juice and zest, flavourings and butter. Add the yeast mixture and work with a wooden spoon until the dough leaves the sides of bowl. Form into a ball and allow to rest covered for 1 ½ hours in a warm, draught-free place.Preheat the oven to 200C. Butter a large cookie sheet.
3. Take the dough and knead in the fruits, almonds and raisins. Divide the dough into 2 equal parts and roll each piece into a 1-inch-thick oval and spread each oval with half the softened butter and sprinkle with half the cinnamon-sugar mix. Fold each oval lengthwise in half like an omelette, with the top half not meeting the bottom half exactly. The top half should be 1 inch narrower than the bottom to achieve the traditional shape. Place on a large buttered cookie sheet and allow to rest covered for another half an hour.
4. Place in the oven, which has been liberally sprinkled with water, and bake with the door open about an inch (use a wooden spoon). This helps it rise faster.
5. Reduce the heat to 180C, close the oven door and bake for 35 to 45 minutes, or until done. If it browns too fast, reduce the heat to 160C.
6. Remove the stollen from the oven and sprinkle liberally with powdered sugar or glaze immediately with the glaze mixture while still hot. Leave to cool before slicing.

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