Christmas Stollen
Stollen is a German holiday sweet bread made with eggs, milk, and butter. It is studded with nuts and candied fruit and then wonderfully coated with powdered sugar. This is a slightly lighter version with a Midwestern twist.
Servings: 16
Equipment
- Electric Mixer with Dough Hook
- 2 Baking Sheets
Ingredients
- 1 cup Whole Milk
- 2 Eggs
- 2 1/2 tsp Active Dry Yeast
- 4 cups Bread Flour
- 1/4 cup Sugar
- 1 1/4 tsp Salt
- 3/4 tsp Ground Cardamom
- 1/2 tsp Cinnamon
- 6 Tbsp Butter
- 1/2 cup Candied Citrus Peel Homemade
- 1 cup Dried Cherries, Craisons, Currents
- 1/4 cup Sliced Almonds Optional
- 1/3 cup Orange Juice
- 1 Stick Melted Butter (unsalted)
- 2 Cup Powdered Sugar
Instructions
- Scald milk in small pan and let cool to lukewarm. Add yeast to milk and let proof until bubbling (about 10-15 minutes). Meanwhile chop dried cherries into smaller pieces and add with remaining fruit to a bowl. Cover with orange juice to soak.
- Whisk together Flour, Cardamom, Cinnamon and Salt. Add to bowl of mixer. Add the Milk and Yeast mixture along with Eggs and Sugar. Using a dough hook mix the dough on medium speed until completely combined. Add softened butter in pieces and continue to knead with the mixer until it forms a ball. Dough should be soft and pliable. Cover and let rise for 1 to 1-1/2 hour, or doubled in size.
- Remove risen dough from bowl onto a floured surface. Flatten into dough out onto counter. Drain any remaining liquid from the dried fruit soaked in orange juice, and add to the top of the dough along with the candied citrus peel.. Roll the fruit into the dough and knead by hand until well combined. If dough becomes sticky, dust it with more flour and continue to knead until a soft dough forms. Divide the dough into 2 equal pieces and form into 2 loaves. Place each loaf onto a baking sheet and cover with plastic to let rise in a warm dry place. This can take 2 hours, or up to 8 hours overnight.
- Preheat oven to 350F and bake for 35-40 minutes, or until golden brown.
- Remove from oven and let cool for 10-15 minutes. Brush loaves with melted butter on all sides, and coat with powdered sugar. Decorate with additional candied citrus peel and sliced almonds.