Stollen German Christmas Bread Food

GERMAN CHRISTMAS STOLLEN

Steps:

• Gather the ingredients.
• In a medium bowl, soak the raisins, candied fruit, and almonds in the rum overnight, stirring occasionally.
• In a small bowl, dissolve the yeast in 1/2 cup of the warm milk with a pinch of sugar.
• Proof for 10 minutes, or until bubbles form.
• Mix 4 cups of the flour with the yeast mixture, egg, remaining 3/4 cup milk, 1/3 cup of sugar, lemon zest, vanilla, and salt using a spoon or in a stand mixer with the dough hook for several minutes. The dough should just come together and not be very smooth yet. Remove from the bowl and set aside.
• Cream 14 tablespoons of the softened butter and the remaining 2/3 cup of flour with the nutmeg and cardamom until smooth. Switch to the paddle attachment if using a stand mixer.
• Add yeast dough mixture to the creamed mixture and begin mixing with the paddle beater until incorporated and a dough begins to form. Switch to the dough hook and continue beating until the dough is smooth.
• Let the dough rest, covered, for 30 minutes.
• Turn dough out onto a tabletop or lightly floured board. Knead in the rum-soaked fruit and almonds. Let rest for 15 minutes.
• Return the dough to the floured board and form into a rectangle with 2 high sides and a dip in the middle. Fold one-third of the dough over to the middle, filling the dip. Pat into a stollen shape.
• Fold a piece of aluminum foil several times on the 2 long ends to build walls for the stollen, so it holds the shape while baking. You may also use a stollen pan if you have one.
• Let the stollen rise for 30 minutes in a warm place. Heat the oven to 350 F.
• Dot the top of the stollen with the remaining 1 tablespoon softened butter. Bake loaves for 45 to 55 minutes, or until loaves are golden and done, about 190 F in the center. Cover with foil if it begins to brown too much.
• Brush warm loaf with the melted butter and dust thickly with confectioners' sugar . Cool on a rack.
• Wrap tightly in foil and keep in a cool place for two to three weeks to ripen.

STOLLEN (GERMAN CHRISTMAS BREAD)

Steps:

• Scald milk and cool to lukewarm.
• Dissolve yeast in water for 10 minutes; add to milk.
• Add 6 cups flour sifted with salt to make a soft batter.
• Let raise until double in bulk.
• Add 1 1/2 cups butter, sugar, egg yolks, lemon rind and brandy; mix thoroughly.
• Add 4 cups flour slowly, working in until the mixture loosens from the bowl.
• Now knead in the fruits and nuts, working in well.
• Divide mixture in five parts.
• Shape into loaves and place in greased pans.
• Make two rows of slashes across top of loaves.
• Let rise to double length in size.
• Bake 1 hour in 350 degree oven.
• After removing bread from oven and it has partially cooled, spoon over 1 cup melted butter, let it soak into the bread.
• Sprinkle with powdered sugar.
• Put in cool storage for 2 or 3 days to mellow.