{"id":270,"date":"2016-11-06T11:27:06","date_gmt":"2016-11-06T18:27:06","guid":{"rendered":"http:\/\/olivereats.ca\/?p=270"},"modified":"2021-12-15T09:55:12","modified_gmt":"2021-12-15T16:55:12","slug":"german-stollen","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/06\/german-stollen\/","title":{"rendered":"German Stollen"},"content":{"rendered":"<p>My favourite Christmas morning breakfast!<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<p>Fruit Mixture<\/p>\n<ul>\n<li class=\"ingredient\">1 cup raisins, plumped<\/li>\n<li class=\"ingredient\">1\/2 cup currants, washed<\/li>\n<li class=\"ingredient\">1\/4 cup chopped mixed glazed fruit<\/li>\n<li class=\"ingredient\">2 tbsp grated orange peel<\/li>\n<li class=\"ingredient\">1 tbsp grated lemon peel<\/li>\n<li class=\"ingredient\">1\/4 cup chopped blanched almonds<\/li>\n<\/ul>\n<p>Bread Mixture<\/p>\n<ul>\n<li>1 pkg traditional dry yeast (not Quick Rise)<\/li>\n<li>1\/4 cup warm water<\/li>\n<li>1 cup hot water<\/li>\n<li>1\/2 cup butter<\/li>\n<li>1\/4 cup sugar<\/li>\n<li>1 tsp salt<\/li>\n<li>1\/4 tsp ground cardamon<\/li>\n<li>4 to 4 1\/4 cup flour<\/li>\n<li>1 slightly beaten egg<\/li>\n<\/ul>\n<p>Glaze<\/p>\n<ul>\n<li>1 cup icing sugar<\/li>\n<li>2 tbsp hot water<\/li>\n<li>1\/2 tsp butter<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Warm oven at 95F\u00a0 and place small bowl of water inside.<\/li>\n<li class=\"instruction\">Make fruit mixture first in a small bowl and set aside.<\/li>\n<li class=\"instruction\">Soften yeast in \u00bc c warm water with 1 tsp sugar for 10 minutes.<\/li>\n<li class=\"instruction\">In a large bowl, combine 1 c hot water, soft butter, sugar, salt, and cardamom. Cool to lukewarm.<\/li>\n<li class=\"instruction\">Stir in 2 c of the flour, hand beat well. Add the softened yeast mixture and egg, beat well.<\/li>\n<li class=\"instruction\">Stir in the fruit mixture. Add enough of the remaining flour to make a soft dough.<\/li>\n<li class=\"instruction\">Turn out on a lightly floured surface. Knead until smooth and elastic (about 8-10 min).<\/li>\n<li class=\"instruction\">Place in greased bowl, turning once to grease surface of dough.<\/li>\n<li class=\"instruction\">Cover with clean towel and let rise in a barely warm oven until double in size (about 1 3\/4 hrs).<\/li>\n<li class=\"instruction\">Punch down, turn out on lightly floured surface.<\/li>\n<li class=\"instruction\">Divide in 3 equal parts. Cover and let rest 10 min.<\/li>\n<li class=\"instruction\">Roll each of the 3 parts to 10\u201d x 6\u201d rectangle.<\/li>\n<li class=\"instruction\">Without stretching, fold the long side over to within 1\u2019 of the opposite side, seal edge with a little bit of water.<\/li>\n<li class=\"instruction\">Place on greased baking sheets. Cover and let rise in barely warm oven till almost double in bulk (about 1 hr).<\/li>\n<li class=\"instruction\">Remove Stollen and heat the oven to 350F<\/li>\n<li class=\"instruction\">Return the Stollen to the oven and bake untill golden brown. (about 15 to 20 minutes)<\/li>\n<li class=\"instruction\">While warm, brush with glaze.<\/li>\n<li class=\"instruction\">Decorate with additional fruit.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pauline Oliver for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My favourite Christmas morning breakfast!<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[46,6],"tags":[],"class_list":["post-270","post","type-post","status-publish","format-standard","hentry","category-christmas","category-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-4m","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/270"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=270"}],"version-history":[{"count":2,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/270\/revisions"}],"predecessor-version":[{"id":1345,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/270\/revisions\/1345"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=270"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=270"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=270"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}