Christmas Stollen Recipe 415

Steps:

• Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour. , Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.

Steps:

• Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside. Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt. Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer. In a small bowl, mix together yeast and 1 tablespoon sugar until liquid and add to the warm milk mixture. Stir well. Add eggs one at a time to mixture, then vanilla extract, and beat well. Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together. Continue adding flour until dough ball forms. Knead dough until smooth and elastic. Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2 to 2 hours, or until doubled in size. Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth. Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour. Press loaves down in center and fold over lengthwise. Place in oven and bake for 35 to 40 minutes (for smaller loaves) to 50 to 55 minutes (large loaves). Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar. Optional: wrap loaves tightly in plastic wrap and let sit for 1 day before serving to maximize flavor.

Steps:

• In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes.
• Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Steps:

• In a small bowl, dissolve yeast in warm milk.
• Let stand until creamy (about 10 minutes).
• In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter and 2 cups bread flour; beat well.
• Add the remaining flour, 1/4 cup at a time, stirring well after each addition.
• When the dough has begun to pull together, turn it out onto a lightly floured surface and knead in the currants, raisins, dried cherries, mixed peel and the ginger and spices.
• Knead until smooth (about 8 minutes).
• Place the dough in a lightly oiled large bowl, and turn to coat with oil.
• Cover with a damp cloth and let rise in a warm place until doubled in volume (about 1 hour).
• Lightly grease a cookie sheet.
• Deflate the dough and turn it out onto a lightly floured surface.
• Roll the marzipan into a rope and place it in the centre of the dough.
• Fold the dough over to cover it.
• Pinch the seams together to seal.
• Place the loaf, seam side down, on the prepared baking sheet.
• Cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
• Preheat the oven to 350 degrees F (175 Degrees C).
• Bake in the preheated oven for 10 minutes.
• Reduce heat to 300 degrees F (150 degrees C) and bake for a further 30- 40 minutes, or until golden brown.
• Allow loaf to cool on a wire rack.
• Dust the cooled loaf with the icing sugar and sprinkle with cinnamon.