Stollen - originally posted Dec 27, 2017

When I studied baking in cooking school, my instructor gave us a recipe for Stollen.  Stollen is a European bread with fruit and nuts.  I have tweaked his recipe over the years but it's still the one I use.  Sometimes I make the recipe into rolls at Easter time and call them hot cross buns.

Stollen spice can be tricky to find so feel free to use nutmeg, cardamon, allspice, cloves and a little cinnamon or some kind of blend of spices normally associated with sweet treats.  There is a polish deli near my workplace and I found some Stollen spice there.  It is a wonderful fragrance that I can't identify.  Find a German or Polish or Eastern European deli near you and ask for it.  You'll be glad you did and may even find yourself adding this special blend to other baked goods in your repetoire.
Here's my most recent version;
The night before you bake;
1 cup slivered almonds
Soak in warm water and brandy.
1 cup candied peel
1 cup raisins
1/2 cup glace cherries
Soak in warm water and brandy.
On baking day;
3/4 cup milk
2/3 cup butter
1/2 cup sugar
Warm together to melt the butter, then cool to lukewarm.
2 envelopes instant yeast
1 Tbsp Stollen Spice
1 tsp baking powder
1 tsp salt
Sift together and add the milk mixture.  Cover and let rise in a warm place (your oven with the light on is ideal) for 45 minutes.
Stir in;
3 eggs
4-6 cups of flour (enough to make a slightly sticky dough)
Drain your fruit and nuts, then stir them into the dough.  You may need to add a little more flour if the dough gets too sticky.
Let the dough rest for 20 minutes or so.  Again, in a warm place.
Shape into 2 or more depending on the size of your family or the gifts you want to give.
Traditionally, stollen is shaped into an oval, then folded in thirds, with a strip of marzipan down the middle.  I don't really like marzipan so I don't use it, but I do pat each mound of dough into an oval, then fold in thirds.
Preheat the oven to 425F, turn it to 325F as soon as you put the loaves in the oven.  Bake 40-45 minutes.  They will not sound hollow when thumped on the bottom like other breads because they're rich and full of fruit but they will be golden brown.
Brush with butter while they're warm and again when they cool.  Sprinkle with icing sugar to serve.