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Stollen Bread with Candied Fruit

Stollen Bread with Candied Fruit
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Ingredients

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  • 4 cups All-purpose flour
  • 1/2 cup Warm milk (about 110°F)
  • 2 1/4 tsp Active dry yeast (1 packet)
  • 1/2 cup Granulated sugar
  • 3/4 cup Unsalted butter, softened
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground cardamom
  • 1/4 tsp Ground nutmeg
  • 1 cup Mixed candied fruit (citron, orange peel, lemon peel)
  • 1/2 cup Raisins or currants
  • 1/2 cup Sliced almonds
  • 2 tbsp Rum or orange juice (for soaking fruit)
  • 1/4 cup Melted butter (for brushing)
  • 1/2 cup Powdered sugar (for dusting)

Instructions

  1. Step 1: Soak the Fruit. Place the candied fruit and raisins in a small bowl. Pour the rum or orange juice over them and let them soak for at least 30 minutes. This ensures the fruit stays plump and juicy inside the bread.
  2. Step 2: Activate the Yeast. In a large bowl or the bowl of a stand mixer, combine the warm milk with one tablespoon of the sugar and the yeast. Let it sit for about 5 to 10 minutes until it becomes foamy and active.
  3. Step 3: Mix the Dough. Add the remaining sugar, softened butter, egg, vanilla, salt, cinnamon, cardamom, and nutmeg to the yeast mixture. Gradually add 3 cups of flour and mix until a soft dough forms. Switch to a dough hook if using a mixer.
  4. Step 4: Knead the Dough. Knead the dough on a lightly floured surface or in the mixer for about 5-7 minutes. Add the remaining flour as needed until the dough is smooth and slightly tacky but not sticky. It should be elastic and supple.
  5. Step 5: Incorporate Fruits and Nuts. Drain any excess liquid from the soaked fruit. Flatten the dough and spread the fruit and almonds over the top. Fold the dough over and knead gently by hand until the fruits and nuts are evenly distributed throughout the dough.
  6. Step 6: First Rise. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 1 to 1.5 hours, or until doubled in size.
  7. Step 7: Shape the Stollen. Punch the dough down and roll it into an oval shape about 1 inch thick. Fold one long side over the center, but not all the way to the other edge, creating the classic “humped” Stollen shape. Place it on a parchment-lined baking sheet.
  8. Step 8: Second Rise. Cover the shaped loaf and let it rise again for about 45 minutes. Preheat your oven to 350°F (175°C) during this time.
  9. Step 9: Bake to Perfection. Bake for 35 to 40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If it browns too quickly, cover it loosely with foil halfway through.
  10. Step 10: Butter and Sugar Coating. While the bread is still hot from the oven, brush the entire surface generously with melted butter. Immediately sift a thick layer of powdered sugar over the top. Let it cool completely before adding another layer of powdered sugar if desired.

Find it online: https://www.pleasecook.com/desserts/stollen-bread-with-candied-fruit/