Provided by Melissa Clark
Categories dessert
Time 3h
Yield 2 loaves, each about 1 1/2 pounds
Number Of Ingredients 21
Steps:
- The night before baking, mix raisins, cherries and rum in a small container. Mix almonds with 1/4 cup water in another container. Cover both and let sit overnight at room temperature.
- The next day, in an electric mixer with paddle, set on low speed, mix yeast with milk until dissolved. Add 1 cup flour and mix until a soft, sticky dough forms, about 2 minutes. This is the "starter." Transfer starter to a lightly greased bowl, cover with greased plastic, and let rest for 40 minutes at room temperature.
- In an electric mixer with paddle and set on low speed, mix remaining 3 cups of flour, 3 tablespoons of sugar, 1/2 teaspoon ginger, salt, cinnamon, cardamom, nutmeg, lemon zest and vanilla seeds. With motor running, pour in 1 cup melted butter. Mix on slow for 1 minute, then add egg yolk. Mix until liquid is absorbed, about 1 minute more.
- Divide starter dough into 3 pieces. Add starter to mixture in bowl, 1 piece at a time, mixing on slow until each addition is thoroughly combined, 2 to 3 minutes after each addition. After starter is absorbed, mix dough on a medium speed until glossy, 4 to 5 minutes.
- Add almonds, candied ginger and citrus peel if using, and mix on slow until combined, 2 to 3 minutes. Add raisins, cherries, and rum and mix on slow until combined, 2 to 3 minutes more.
- Turn dough out onto a lightly floured surface and knead until fruit and nuts are inside dough rather than stuck on surface, and dough is smooth and glossy, about 5 minutes. Place dough in a medium bowl and cover with plastic. Rest for 1 hour to let rise slightly. Then knead it once or twice, cover with plastic and let rest for another hour.
- Divide into 2 equal pieces and shape each into an oval loaf about 8 inches long. Stack 2 rimmed baking sheets on top of each other, lining top pan with parchment. Place loaves on doubled pans and cover with plastic. Allow loaves to rest 1 more hour at room temperature.
- About 20 minutes before this rise is completed, preheat oven to 350 degrees. Remove plastic covering loaves and bake for about 1 hour. Loaves should look uniformly dark golden brown and internal temperature taken from middle of each loaf should be 190 degrees.
- Meanwhile, whisk together the remaining 3/4 cup sugar and 2 1/4 teaspoons ground ginger. When stollen is done, transfer top pan holding loaves to a wire rack (leave stollen on pan). While still hot, brush stollen with remaining 1 cup of melted butter, letting butter soak into loaves. Sprinkle ginger sugar on tops and sides of loaves. When loaves are completely cool, cover loosely with waxed or parchment paper or foil and let sit at room temperature for 8 hours or overnight.
- The next day, sift 1 1/2 cups confectioners' sugar over loaves, rolling to coat bottom and sides evenly with sugar. Wrap each loaf in plastic and let sit at room temperature for at least 2 days before sifting remaining 1/2 cup confectioners' sugar over loaves and serving.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 17 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 83 milligrams, Sugar 27 grams, TransFat 1 gram
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Sarwar Anwar
[email protected]Overall, I thought this was a good recipe. The stollen was tasty, but it was a bit too sweet for my taste.
Aleksa Vujanov
[email protected]I was disappointed with this recipe. The stollen was bland and lacked flavor.
B.M APON
[email protected]I followed the recipe exactly, but my stollen didn't rise properly.
Max Maruf
[email protected]I'm not sure what I did wrong, but my stollen was a bit dry.
Stephen Campbell
[email protected]My stollen didn't turn out quite as pretty as the one in the photos, but it still tasted delicious.
Purushottam Sakhakarmi
[email protected]I substituted dried cranberries for the raisins and it turned out great!
Seamus Morrison
[email protected]I love that this recipe includes step-by-step photos. It made the process so much easier to follow.
Makenzie Fields
[email protected]I was a bit intimidated to try this recipe, but it was actually easier than I thought. And the results were amazing!
Valerio Mugenyi
[email protected]This is the best stollen I've ever had! I'll definitely be making it again.
ssebagala ronald
[email protected]My stollen turned out beautifully! Thanks for the great recipe.
Virginia Delafuente
[email protected]This stollen is the perfect holiday treat! It's moist, flavorful, and full of festive spices.
Nicholaus fischer
[email protected]I love the marzipan filling in this stollen! It adds a special touch that makes it extra delicious.
Joseph Peter
[email protected]This stollen is absolutely delicious! The flavors are perfectly balanced, and the texture is perfect.
James Eddington
[email protected]I'm not a big baker, but I decided to give this stollen recipe a try. I'm so glad I did! It turned out amazing. My family loved it.
John Snow
[email protected]I love this stollen recipe! It's always a hit at my holiday parties. The marzipan filling is the perfect touch, and the stollen is always moist and delicious.
Diana solomon
[email protected]This is a fantastic stollen recipe! I made it for a Christmas party and it was a huge hit. The flavors are complex and delicious, and the stollen is so moist and tender. I will definitely be making this again.
Sadique Sadique
[email protected]I've been baking stollen for years, and this recipe is by far the best I've tried. It's easy to follow, and the results are always perfect. The stollen is moist, flavorful, and full of delicious fruits and nuts.
anelisiwe zimkita
[email protected]I have never baked stollen before, but this recipe made it easy and fun! The detailed instructions and step-by-step photos were so helpful, especially for someone like me who is new to baking. The result was a beautiful and delicious stollen that was