Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Tuesday, September 27, 2011

German Butter Stollen

Pronounced:  shtō-len

By Kerrie

While looking at various recipes for German Butter Stollen, there seemed to be many different versions.   I wanted my first attempt to be authentic, but at the same time I did not want it to be a typical Christmas loaf – loaded with a lot of candied fruits.   The following is my adaptation and is more of an Autumn celebration of the harvest with dried cherries, currants and walnuts – and just to add a bright zip, the juice and zest of one lemon.    Give this recipe a try and let me know what you think…..


1 tablespoon active dry yeast
1/3 cup lukewarm water
1 Tablespoon Honey
2/3 cup milk
2 large eggs
1/3 cup white sugar
1/2 tablespoon salt
1 Tablespoon cinnamon
½ teaspoon ground mace
1/2 cup butter – one stick, softened
3 cups bread flour
1/2 cup currants
1/2 cup dried tart cherries
The zest and juice of one lemon
1 Tablespoon for brushing the loaf prior to baking
1 Tablespoon for brushing the loaf immediately after baking
1 - 2 Tablespoon confectioners' sugar


First, chop the walnuts, zest the lemon, measure the dried cherries and currants.  Set aside.

Next, to a two cup container add the lukewarm water and honey.  Stir to combine.   Then, sprinkle the yeast over the top and stir.   Set aside in a warm dry place to proof.   I use the interior of my microwave oven.

Meanwhile,  in a large bowl add the flours, cinnamon, ground mace and salt.   Dry whisk to combine.   Set aside

Then, to the bowl of a large food processor add the eggs and run on low for a few seconds. 

Next, add the yeast mixture, sugar, milk, softened butter, and lemon zest.   Then squeeze the lemon over the top. 
Now, run on low for a few seconds to fully incorporate all. 

Now, top the mixture in the food processor with the flour mixture.  
Run the food processor on medium until a moist dough forms.  

Now, transfer the dough to a lightly flour dusted surface and knead in the dried cherries, currants and walnuts.  Knead until you have all the ingredients well distributed and the dough is elastic and shiny. Then, shape into a ball.

Place the dough ball into a lightly oiled bowl.   Cover with plastic and place in a dry warm place to rise.   I place my bowl into my microwave oven.   Allow to double in size.   This will take about an hour and a half or maybe two hours.

Once the dough has doubled, punch it down and re-shape into a log.   Place the log onto an oiled stone or a parchment lined baking tin.    Pat the sides and ends again into a smooth log shape and then press down a bit on the top.  

 Cover the stone with an inverted bowl and allow the dough to raise again.   This will take about an hour.

About 10 to 15 minutes before it is time to bake set Oven to 350 degrees F.

Before placing the loaf into the oven brush it with a Tablespoon of butter.

Now, place in oven and bake for 45 – 50 minutes or until a light brown and if tapped you get a hollow sound.

Remove from oven and place stone on a wire rack.  Then, immediately brush with an additional 1 tablespoon of butter.

Leave loaf on the stone for about 10 minutes and then remove and place the loaf back on the wire rack to continue to cool.  

When cool enough, sprinkle with powdered sugar.

Slice and serve ~~ Enjoy !!!

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