I’ve been dreaming of making this Christmas stollen since I saw it in Martha Stewart Living magazine in 2009. It’s Martha’s mother’s recipe and it looked like it was a good one.
What stopped me from making it year after year? Was it the mace? Was it the braids? I’m thinking it simply had to do with my not taking the time to see what mace is and how it could be substituted. It also was because I didn’t want to try to tackle making pretty braids. This year I had no qualms about braiding the loaves and I also had no issues with completely omitting the elusive mace. I still have not come across it any of my spice shopping ventures. I found this on wikipedia: Mace is often preferred in light dishes for the bright orange, saffron-like hue it impart. Mace’s strong aroma is similar to a combination of pepper & cinnamon. Do you ever bake or cook with mace and how do you substitute it?
Cheers! It’s a month filled with glorious holidays. We wanted to celebrate with: December- Boozy Bread!
Bake a bread, yeast or quick bread (*did you know a coffee cake is considered a quick bread? You can read about it here), loaf or individual: baked with or even topped with your favorite holiday spirit! You can bake with an extract or a boozy like substitution. It’s your bread…we want you to have fun with the idea! December is all about holiday baking and I’m sure you have a holiday bread that would be lovely with a kick of booze for December-go on and get baking!:)
Just follow the rules, it’s as easy as pie:
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your post and mention and link back to this blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your Bread is inspired by the theme! This is obligatory if you would like your link to be included!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this December, 2012 posted on your blog by December 31, 2012.
Do you tweet? We sure do!
Follow @TwelveLoaves on Twitter
See what’s freshly baked for #TwelveLoaves : @TwelveLoaves on Twitter
Chat with the bakers this December! Lora @cakeduchess , Barb @creativculinary , Jamie @lifesafeast .
It’s been a pleasure #BreakingBread with you since I launched this Breaking Bread Society (now Twelve Loaves) this past May.
Check out what we have been busy baking!
I’ve submitted this yummy bread to Susan at Wild Yeast Blog .
Also submitting this to BYOB bread baking event hosted by:
November was an incredible bread baking month filled with delicious breads and autumn fruits: Apples and Pears!. We had 18 incredible autumn breads link up. Thank you for baking with us again!! Check out all the fabulous November recipes here!
“Chock-full of dried fruit, almonds, and spices, the German stollen is a dense bread that is traditionally oblong, symbolizing a swaddled infant. The history of stollen dates to 15th-century Dresden, where the first German Christmas market was held (a festival still honors it each year). The bread has evolved since then, gradually becoming richer and sweeter. In this version, a recipe from Martha’s mother, Martha Kostyra, pieces of the dough are braided, letting drizzles of the icing pool in the baked loaf ‘s twists and turns.”
Martha Stewart Living, December 2009
Mrs. Kostyra’s Christmas Stollen
yield: makes 2 braided loaves
5 1/2 cups sifted all-purpose flour, plus more for surface and more if needed
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon ground mace (I used cinnamon instead)
1/4 teaspoon freshly grated nutmeg
1 cup whole milk, warmed
5 ounces (1 1/4 sticks) unsalted butter, melted
1 tablespoon plus 1/2 teaspoon active dry yeast (from two 1/4-ounce envelopes), dissolved in 1/4 cup warm water
3 large eggs, lightly beaten
7 1/2 ounces golden raisins (1 1/2 cups), soaked in 1/4 cup fresh orange juice
5 ounces dried currants (1 cup plus 2 tablespoons), soaked in 1/4 cup Cognac
5 ounces blanched almonds (1 cup), coarsely chopped
4 ounces diced candied citron (2/3 cup)
2 ounces diced candied orange peel (1/3 cup)
2 ounces diced dried apricots (1/3 cup)
Finely grated zest of 1 lemon
Vegetable oil, for bowl
3 cups confectioners’ sugar
5 tablespoons whole milk
Whisk together flour, granulated sugar, salt, mace, and nutmeg in a large bowl. Stir in milk and melted butter. Add dissolved yeast and the eggs. Turn out onto a lightly floured surface, and knead until smooth.
Drain raisins and currants. Add raisins, currants, almonds, citron, orange peel, apricots, and lemon zest to dough, and continue kneading until incorporated, about 10 minutes. If dough is sticky, knead in more flour.
Preheat oven to 350 degrees. Bake stollen until golden brown, 35 to 40 minutes. Let cool completely on a wire rack. Beat together confectioners’ sugar and milk. Drizzle stollen with icing just before serving.