Traditional Christmas Stollen from Germany often are better after aging for a few weeks. Using all purpose rather than bread flour as well as introducing some mashed Idaho® Potatoes into the recipe make the dough soft and moist so you can enjoy it right away. Potatoes also allow the stollen to remain soft and fresh on the countertop for days.
Read Jenni's full post here.
For the Fruit:
For the Dough:
For the Potato Candy Filling (optional):
To Finish After Baking:
For the Fruit:
For the Optional Potato Candy Filling
To Finish and Bake:
The traditional filling is logs of marzipan, and you could certainly substitute that. Note that potato candy will melt in the oven, so it’s important to seal your loaves as well as possible. Even so, some (or a lot) of candy will bubble out of your loaves and onto your parchment-lined sheet. Worry not, all will be well. Once you pull your loaves from the oven, use a spatula to scrape up the overflow and discard. There will still be plenty of candy left inside. Also note the texture of baked potato candy is almost crunchy--certainly more firm that unbaked potato candy.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane