Christmas Stollen

Photo: Jonny Valiant; Styling: Deborah Williams
Jewel-like brandy-soaked fruit in an enriched dough–this bread is a joyous celebration of the season.

Yield:

24 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 168
Fat 4.8 g
Satfat 2.2 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 3.8 g
Carbohydrate 26.5 g
Fiber 1.4 g
Cholesterol 34 mg
Iron 1.4 mg
Sodium 83 mg
Calcium 26 mg

Ingredients

16.9 ounces all-purpose flour (about 3 3/4 cups), divided
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 cup fresh orange juice
2 tablespoons brandy
1/2 cup dried cherries
1/3 cup golden raisins
1/3 cup chopped dried apricots
1/2 cup warm 2% reduced-fat milk (100° to 110°)
1/4 cup granulated sugar
1 package dry yeast
6 tablespoons butter, melted
2 large eggs, lightly beaten
1/2 cup diced candied citron
1/2 cup sliced almonds, toasted
1 1/2 teaspoons grated lemon rind
Cooking spray
2 tablespoons 2% reduced-fat milk, divided
1 large egg
1/2 cup powdered sugar

Preparation

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 15.75 ounces (about 3 1/2 cups) flour, salt, and nutmeg. Combine orange juice and brandy; microwave at HIGH 45 seconds. Add cherries, raisins, and apricots; let stand for 20 minutes.

2. Combine warm milk, granulated sugar, and yeast; let stand for 5 minutes. Stir butter and 2 eggs into yeast mixture. Stir in juice mixture, 1/2 cup citron, almonds, and rind. Add flour mixture to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. Punch dough down. Divide dough into 2 equal portions; roll each into an 11 x 8-inch oval. Fold 1 short end toward center; fold other short end toward center until it overlaps first end. Place loaves, seam side down, on a baking sheet lined with parchment paper. Cover and let rise 1 hour or until doubled in size.

4. Preheat oven to 350°.

5. Combine 1 tablespoon milk and 1 egg. Uncover dough; brush gently with milk mixture. Bake at 350° for 32 minutes or until golden. Cool on wire racks. Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over loaves.

Note:

Julianna Grimes,

November 2010