Christmas Stollen


 

 

Ingredients

For the Fruit:

  • 1 cup mixed candied fruit
  • 1 cup raisins
  • 3 tablespoons dark rum or orange juice

For the Sponge:

  • 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
  • 1/4 cup warm water (about 110 degrees F)
  • 2/3 cup milk
  • 1 teaspoon honey
  • 1 cup unbleached all-purpose flour

For the Dough:

  • 1/3 cup honey
  • 1 large egg,  beaten
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/2 cup chopped almonds, toasted
  • 3 to 4 cups unbleached all-purpose flour
  • Oil, for coating bowl

For the Filling:

  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 3 tablespoons granulated sugar

For the Topping:

  • 1/2 cup confectioners’ sugar

Directions

Prepare Fruit: Combine the mixed fruit, raisins, and rum or juice. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum or juice.

 

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

 

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

 

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

 

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

 

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

 

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

 

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

 

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

 

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

 

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