Bread-Sweet: Dresden Stollen
Source of Recipe
favoritebrandnamerecipes.com
List of Ingredients
1/4 cup golden raisins
1/4 cup chopped candied cherries
1/4 cup slivered almonds
1/4 cup candied orange peel
2 tablespoons brandy or rum
1/4 cup warm water (105� to 115�F)
4 tablespoons sugar, divided
2 packages (1/4 ounce each) active dry yeast
4 pieces pared lemon peel (each about 2�1/2-inch)
2-3/4 cups all-purpose flour
1/3 cup cold butter or margarine, cut into 5 pieces
1/2 teaspoon salt
1 large egg
1/2 teaspoon almond extract
2 to 5 tablespoons milk
� All-purpose flour
2 tablespoons butter or margarine, melted and divided
1 large egg white, lightly beaten
3 tablespoons powdered sugar Recipe
1. Mix raisins, cherries, almonds, orange peel and brandy. Reserve.
2. Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
3. Fit processor with steel blade. Add remaining 3 tablespoons sugar and lemon peel to work bowl. Process until peel is minced. Add 2-3/4 cups flour, butter and salt to sugar mixture in work bowl. Process until mixed, about 15 seconds. Add yeast mixture, egg and almond extract; process until blended, about 10 seconds.
4. Turn on processor and very slowly drizzle just enough milk through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
5. Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.
6. Turn dough onto lightly floured surface. Shape into ball, cover with inverted bowl or plastic wrap and let stand 20 minutes.
7. Uncover dough and knead fruit mixture into dough on well-floured surface. Sprinkle with additional flour, if necessary, to keep dough from becoming sticky. Shape dough into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85�F) until doubled, about 1 hour.
8. Punch down dough. Roll or pat dough on a large greased cookie sheet into a 9�7-inch oval. Brush with 1 tablespoon melted butter. Make a crease lengthwise with handle of wooden spoon just off the center. Fold lengthwise, bringing smaller section over the larger one. Brush top with egg white. Cover loosely with plastic wrap and let stand in warm place until almost doubled, about 45 minutes.
9. Heat oven to 350�F. Uncover bread and bake until evenly browned, 25 to 30 minutes. Remove immediately from cookie sheet and place on wire rack. Brush remaining 1 tablespoon melted butter over bread. Sift powdered sugar over bread. Cool.
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