Ingredients: |
Ingredients: Fruit:
2 cups mixed candied fruit, pineapple, raisins, cherries
3 T. orange juice
Sponge:
2 pkg. active dry yeast
1/4 cup warm water (about 110ºF)
3/4 cup milk, heated to about 110ºF
1 tsp. sugar
1 cup flour
Dough:
1/2 cup sugar
2 eggs, beaten
3/4 cup unsalted butter, softened
1 T. lemon zest
1-1/2 tsp. salt
1/2 tsp. cardamom
1/4 tsp. nutmeg
1/2 cup chopped nuts
3 to 4 cups flour
Oil for coating bowl
Filling:
2 T. unsalted butter, melted
2 tsp. ground cinnamon
3 T. sugar
Frosting:
1-1/2 cups powdered sugar
3/4 tsp. vanilla
Milk
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Directions: |
Directions:Prepare fruit; mix fruit and orange juice . Cover and set aside.
Prepare sponge; in large mixer bowl, sprinkle the yeast in water to soften. Heat the milk and add to the yeast along with the sugar and 1 cup of flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.
In the mixer bowl, add to the sponge the fruit mixture, sugar, egg, butter, zest, salt, cardamom, nutmeg, nuts and 2 cups of the flour. Using the paddle, beat on medium low speed for 2 minutes. Gradually add the remaining flour, 1/4 cup at a time, beating well after each addition, until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough begins to clean the bowl. Knead 4 to 5 minutes on medium low speed.
First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
Shape and fill: Turn the dough onto a lightly oiled work surface. Divide the dough in half and roll each into a 7 x 9 inch oval. Brush with melted butter and sprinkle with combined cinnamon and sugar on one half of each oval, lengthwise. Fold the dough in half lengthwise and lift onto parchment lined baking sheet. Press lightly on the folded side to help the loaf keep its shape.
Second rise: Cover with tightly woven towel and let rise 45 minutes.
Preheat oven to 375ºF. Bake for 25 minutes until golden brown. Remove from pan onto rack. Brush with melted butter while warm.
When cooled, make glaze and frost. Bread can be stored in freezer for 6 months. Yield: 2 loaves |
This recipe for Grandma's Stollen or German Christmas Bread is from