Mock Stollen: Simple But Egg & Dairy-Free. Stollen, like fruitcake, is one of those Christmas treats that can run the gamut from superb to shameful. Sure, that boxed stollen someone sent you has probably seen its glory fade over the weeks (perhaps months) of wending its way from mass production bakery to virtual store shelf to mail stream and. I sometimes hear Christmas Stollen bread described as German fruitcake. Mock Stollen: Simple But Egg & Dairy-Free

You can cook Mock Stollen: Simple But Egg & Dairy-Free using 7 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Mock Stollen: Simple But Egg & Dairy-Free
  1. It’s 500 grams of Semi-strong flour.
  2. Prepare 300 ml of Lukewarm water.
  3. Prepare 100 grams of Walnuts.
  4. You need 200 grams of Syrup-preserved mixed fruit.
  5. It’s 2 tbsp of Sugar (light brown sugar).
  6. You need 1 dash of Salt.
  7. It’s 2 tsp of Shiragami Kodama brand yeast.

German Stollen is loaded with rum raisins, candied fruit, and nuts. This traditional German Christmas recipe is a very special treat that has a long history and is very popular during the Holidays. Pour the milk mixture, egg and yolk over the dry mix and stir until a slightly sticky dough has formed. German stollen is a traditional Christmas bread, also known as Christstollen and Weihnachtsstollen, studded with nuts and fruits then dusted with icing sugar.

Mock Stollen: Simple But Egg & Dairy-Free instructions

  1. Roughly chop the walnuts. Add the all purpose flour, chopped walnuts, and pickled mixed fruit to a bowl..

  2. Dissolve the sugar and salt in some lukewarm water, then sprinkle the yeast into the water and dissolve it as well..

  3. Pour all of the yeast mixture into the bowl from Step 1 at once, and with your hands or a wooden spatula, mix it in until the liquid is evenly distributed..

  4. Once the dough has come together into a ball, cover the bowl with cling film, and leave the dough to prove in a warm place for a few hours..

  5. Turn the dough out onto a surface and divide it into 4 equal portions. Then shape each portion into whichever shape you like (such as rolls or leaves)..

  6. Arrange the portions of dough on a baking tray and prove them for a second time in the oven for 40 minutes on the oven's proving function..

  7. Then, with the stollen still in the oven, turn the oven to 170℃ and bake the stollen for approximately 30 minutes..

  8. Once the stollen have cooled, store them wrapped in cling film or in a plastic bag. Sprinkle some powdered sugar over the top before serving..

Stollen: The Ultimate German Christmas Bread. A make-ahead holiday classic that only gets better with age. Bring milk nearly to a boil in a medium saucepan. Remove from heat as soon as tiny bubbles can be seen along edges. Beat egg, cream cheese, vanilla, sugar, flour, & lemon juice until fluffy.