Stolle de Noel (Christmas Stollen)
Source of Recipe
Internet
Recipe Introduction
My version of this 14th-century German holiday bread contains a lot less butter, but is chock-full of dried fruits and has the same characteristic firm, dry texture of the original. Freezer Friendly: These festive holiday sweet breads can be made in advance and then frozen. For best results, be meticulous about packaging. Wrap unglazed loaves tightly in a double thickness of plastic wrap or foil. Or slice your loaf, wrap it, and then place it in a large zip-top freezer bag. Whole loaves will keep for six to nine months at the recommended 0 degrees; bread slices will keep for up to four months. (If your freezer is warmer, you'll need to cut down on these storage times.) To thaw, keep bread wrapped tightly and let stand at room temperature. Or pull out individual slices from freezer and pop them directly into the toaster. Drizzle with glaze (if the recipe calls for one) prior to serving
List of Ingredients
**MARINATED FRUIT**
1/4 cup kirsch (cherry brandy) or apple juice
3 tablespoons candied lemon peel
3 tablespoons candied orange peel
3 tablespoons candied citron
3 tablespoons dried currants
3 tablespoons golden raisins
**DOUGH**
1 package dry yeast (about 2 1/4 tsp)
1/4 teaspoon granulated sugar
1/4 cup warm water -- 100� by 110�
3 1/2 cups all-purpose flour -- divided
1/2 cup fat-free milk
1/4 cup granulated sugar
1/4 cup butter or stick margarine -- melted
1 teaspoon salt
1 large egg
1/2 cup coarsely chopped almonds
Cooking spray
**GLAZE**
1 tablespoon butter or stick margarine -- softened
2 tablespoons powdered sugar
Recipe
To prepare the marinated fruit, combine first 6 ingredients in a small bowl, and let stand 1 hour. Drain the mixture in a sieve over a bowl, reserving the brandy and fruit mixture separately.
To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1-1/2 cups flour, reserved brandy, milk, 1/4 cup granulated sugar, 1/4 cupbutter, salt, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in marinated fruit, 1-1/2 cups flour, and almonds. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85 degrees), free from drafts, about 2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down; let rest 5 minutes. Roll into a 13 x 8-inch oval on a lightly floured surface. Place on a baking sheet coated with cooking spray; fold dough over lengthwise, leaving a 3-inch border. Cover and let rise 1 hour. 5. Preheat oven to 350 degrees.
Uncover dough, and bake at 350 degrees for 25 minutes or until browned and loaf sounds hollow when tapped; cool. Brush with 1 tablespoon butter; sprinkle with powdered sugar.
Yield: 16 servings
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