Get ready for one delicious treat: Stollen! These buttery, tender loaves of sweet bread are studded with dried fruit, candied citrus peel, and nuts for heavenly flavor worthy of holiday celebrations.
Ingredients:Candied lemon and orange peel, Yeast, Egg, Butter, Powdered Sugar, Almonds, Sugar,Flour, Vanilla, Lemon, Milk, Salt, Ground mace, Ground cardamom, Raisins,Rum,Marzipan
Practice:
1. In a medium bowl, combine the raisins, orange peel, lemon peel, almonds, and rum. Cover and let soak while preparing the dough, stirring occasionally.
2. In a large bowl or the bowl of a stand mixer, combine the warm milk and yeast, stirring to combine. Let stand until the top is foamy, about 10 minutes. Add 1 cup of all-purpose flour, butter, sugar, egg, vanilla, salt, cardamom, and mace to the bloomed yeast. Using a hand mixer or the paddle attachment on the stand mixer, beat on medium-low speed until the mixture is well combined and smooth, about 1 to 2 minutes.
3. If using the stand mixer, switch to the dough hook. Add the remaining 3 cups of flour and the lemon zest. Mix on low speed until a soft and smooth dough forms, about 10 minutes. Scrape down the sides of the bowl. If kneading by hand, mix in the flour and lemon zest with a wooden spoon until combined before turning out onto a lightly floured surface and kneading by hand. Cover and let the dough rise in a warm place until it is about doubled in size, or for 1 hour to 1 hour 30 minutes.
4. Drain any remaining liquid from the soaked fruit. Add the drained fruit mixture to the dough. Use the dough hook and mix on low speed just until the fruit is combined or for 1 to 2 minutes. Turn the dough out onto a well-floured surface and knead a few times to bring it into a ball, flouring the dough and your hands as needed.
5. Divide the dough in half. Using your hands or a rolling pin, shape each half into a 7×11-inch oval on a lightly floured surface. If needed, lightly sprinkle the rolling spin or your hands with flour as well. Shape the marzipan into 2 (10-inch) long logs. Place a marzipan log down the center of each oval.
6. Fold one long side of the dough over the marzipan to meet the other side. Gently press down along the seam to seal in the marzipan. Be careful to not pinch the seam together. Line a large baking sheet with parchment paper and place the loaves on the baking sheet a few inches apart. Loosely cover with a tea towel or plastic wrap and let rise until visibly puffed or for about 30 to 45 minutes.
7. Preheat the oven to 350°F. Uncover the risen loaves and brush with 1 tablespoon of melted butter. Bake for 35 minutes, or until the outside is golden brown. Place on a wire cooling rack. Brush the hot loaves with the remaining 2 tablespoons of melted butter. Let cool for 20 minutes.
8. Heavily dust the tops of the loaves in confectioners’ sugar. Pat them with your hands to adhere the sugar to the crust. Cool completely. Dust again once cooled, including the bottom of the loaves, and pat to adhere. Wrap tightly in plastic wrap until ready to serve.
Source:Preppy Kitchen
