Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 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.
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).
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.
Preheat oven to 350°.
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.
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1 Tbsp yeast is just fine for the amount of flour given.
Use only 1 tsp sugar when proofing the yeast. Add the rest to the flour as you make the bread.
Don't add all the flour at once. Start with 2 cups, mix well, add another cup, and then slowly, if needed, add 1 Tbsp flour until dough is smooth and elastic. A bit tacky is better than too dry. I suspect those whose bread did not rise used too much flour.
Make sure your milk is only lukewarm. Too hot will kill the yeast.
here is what worked..1/4tsp sugar, 1/4c water, 1 pkg. yeast.Proof 8 min. Add 1/4c milk & 1/4c sugar when mixing ingred. 1st rise 2 hrs.(stollen will not double in size) 2nd rise 1 hr. Delicious! I did my research, to much yeast kills yeast..1/4c is way to much.
I, too was disappointed that the stollen didn't rise very much. I thought that the warm place I used for rising was too warm and might have killed the yeast. But it's reassuring to hear that other cooks had this problem. I usually make stollen from a combination of Joy of Cooking and my German mother's recipe. For 6-8 cups of flour they use 2 cakes of compressed yeast. No rising problems encountered. I'll try this again with 2 pkgs. of yeast. The flavor was terrific, just didn't look too great!
Hint: use a very warm place to rise the dough. (It would not rise at normal temperature where I usually rise dough.) I used my oven that has a pilot light. With the door slightly open, I estimate the temperature was over 100 degrees.
It was my best stollen ever.
I made this 2x's because the 1st didn't rise at all, & my yeast was active. Followed this recipe to a T. A HUGE WASTE of ingred's. I think the yeast should be 2 pkgs.,not 1. Anyone else try this? Very, very disappointed.
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