I have a couple of Christmas Cookbooks that I pack away with my Christmas decorations each year. One is from Better Homes and Gardens that I posted my recipe for Fairy Drops from earlier today. The other is from Pillsbury and is called Family Christmas Cookbook. Each year I go through these cookbooks like I had just gotten them and make some of our old favorites and try some new recipes. As I was leafing through I saw a couple of recipes that I hadn't made before and was trying to decide which I wanted to make when I noticed that the Stollen required overnight refrigeration. My decision was made easily.
After refrigeration overnight, I had a 6 lb. ball of dough ready to be separated, braided and baked.
I cut the dough into three 2 lb pieces.
Then I cut two of the thirds into thirds and rolled them into ropes.
I braided these two and put the third section in the refrigerator for another day.
Then I covered these with a damp towel and let them rise for a couple of hours before baking.
They turned out beautifully.
And they tasted even better than they looked.
I am not big on icing and was going to leave them plain.
Then I decided to include them on a dessert buffet for Frank's work party so I frosted one of them.
The only adaptation I made to the recipe was to use fruit cake mixture that I had left from my Fruitcake Muffins instead of the golden raisins.
Braided Holiday Stollen
adapted from Pillsbury
5 1/2 - 6 1/2 c. flour
1 c. sugar
1 t. salt
4 1/2 t. active dry yeast
1 c. water
1 c. milk
1 c. butter
1 1/2 c. fruitcake mix
1 1/2 c. slivered almonds
In large bowl of a stand mixer, fitted with the paddle attachment, combine 2 c. flour, sugar, salt and yeast. In a small saucepan, heat water, milk and butter until warm (105-115*). Add warm liquid and eggs to flour mixture and blend a low speed until moistened. Beat 2 minutes at medium speed. Stir in fruit mixture, almonds and the remaining flour, a cup full at a time until dough pulls away from the side of the bowl. Cover tightly and refrigerate overnight.
When ready to bake, remove from refrigerator to a lightly floured surface. Divide into 3 equal pieces. Divide each third into thirds. Roll each piece into a rope 16" long. Place 3 ropes onto a baking sheet lined with parchment and braid loosely from center to each end. Pinch the ends together and tuck them under to seal. Cover with a warm, damp towel and allow to rise until doubled in size, 1 1/2 - 2 hrs.
Bake in a preheated 350* oven for 25-30 minutes or until golden brown. Remove immediately to a cooling rack. Print Recipe
Here is what the group is sharing today, enjoy!
- Braided Holiday Stollen from A Day in the Life on the Farm
- Bran Muffins from Cali's Cuisine
- Christmas Morning Muffins from Food Lust People Love
- Christmas Morning Sticky Buns from Sara’s Tasty Buds
- English Muffins from Ruchik Ranhap
- Fruity Butter Bread from Magnolia Days
- Gingerbread Breakfast Loaf from Cindy’s Recipes and Writings
- Herbert’s Traditional Overnight Bread Loaf from G’Gina’s Kitchenette
- Old Fashioned Doughnuts from Cooking Club
- Onion Bagels from Karen’s Kitchen Stories
- Overnight Apple Fritters Monkey Bread from I Camp in My Kitchen
- Overnight Belgian-Style Yeast Waffles from A Baker’s House
- Overnight Brioche Cinnamon Rolls from Hostess at Heart
- Overnight Pecan Sticky Bread from Cook’s Hideout
- Stollen Muffins from Baking in Pyjamas
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