A little late this year, but today we are making our Christmas Stollen. We make four loaves in two batches; three for kids (fourth kid doesn't like it) and one for us. The first batch is just about through its first rising. Stay tuned.
STOLLEN (Makes 2 16” loaves):
½ C Golden raisins
½ C Currents
2 oz Candied lemon peel
2 oz Candied orange peel
4 oz Candied cherries halved
4 oz Candied citron
½ C Bandy or dark rum
Combine fruits, toss well with brandy, cover with plastic wrap, and marinate overnight.
2 T Yeast
1¼ C Warm water
¾ C Sugar (we use Turbinado)
½ Dry milk
5 C Flour
½ tsp Salt
¼ tsp Ground cardamom
2 Lightly beaten eggs (room temp)
1 tsp Lemon rind
½ tsp Almond extract
¾ C (1½ sticks) Unsalted butter (room temp)
1 C Sliced almonds
3 T Flour
Proof yeast in water with two tablespoons of the sugar. Add two cups of flour and beat two minutes or 100 strokes. Add one more cup of flour, rest of sugar, dry milk, salt, cardamom, eggs, lemon rind, and almond extract. Break pieces of butter off and add all to dough, beating in. Add last two cups of flour. Knead for 7 minutes with dough hook or 15 to 20 minutes by hand. Drain fluid off fruit, reserving fluid. Pat gently dry on paper towels. Place in dry bowl with almonds, and toss with three tablespoons of flour. Transfer dough to floured board, flatten out, dump fruit/nut mixture on top, and knead in by hand. Place in greased bowl, greasing top of dough, cover with damp towel, and let rise until double (takes a long, long time). Punch dough down and divide into two equal pieces. On the floured board, gently roll or press one piece of dough into a rough rectangle of about 10 X 16”. Melt an additional stick of butter. Brush dough with melted butter, then fold one long side to center. Brush folded sides with additional butter. Fold over other side lapping 2/3 over first side. Point ends slightly. Grease cookie sheet. Place folded dough briskly and decisively on sheet and brush with butter. Repeat process for other piece of dough. Cover with towel, and allow to rise again for an hour or until doubled. Bake at 375º for 45 minutes, covering with foil if it browns too fast. Remove to rack and immediately brush reserved fluid onto loaves. Let cool, top with powdered sugar, wrap in foil, and store in refrigerator two for three weeks before slicing and toasting.
