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Stollen
A light dessert that will impress all your friends and family.
SERVES
6
TO
8
Ingredients
- 1 cup candied fruit which has been soaked for a week or more in dark rum
- 4 cups all-purpose unbleached flour
- 1 cup unsalted butter
- 1 tablespoon dry yeast (I use saf)
- 1 cup whole milk
- 3 tablespoons pure cane sugar
- 3 extra-large eggs, beaten
- 1/2 cup walnuts, coarsely chopped
- Pinches of sea salt
For the filling:
- 2 tablespoons unsalted butter
- 2 teaspoons cinnamon
- 3 tablespoons sugar
For the glaze:
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 to 1 1/2 cups sifted confectioners' sugar
- 3 tablespoons milk
Directions
- All ingredients are used cold. Mix flour and butter together, like pie crust.
- Dissolve yeast in small amount of the milk, then add remainder of milk and the other ingredients.
- Combine this mixture with the flour and butter.
- Allow dough to rise in refrigerator overnight.
- Heat oven to 350 degrees F.
- In the morning, divide into two equal parts and roll thin.
- Spread with soft butter and cover with sugar and cinnamon.
- Roll like a jelly roll. Allow to rise until double in bulk (about two hours).
- Bake for about 30 minutes, or until nicely browned. Cover with glaze.
For the glaze:
- Mix well, mashing sugar to get rid of any lumps.
- Spread on coffee cakes while still warm.
