Christmas Stollen II Good Recipes

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Saturday, December 17, 2016

Christmas Stollen II

"This fruity, yeast bread is very addictive. It is good for breakfast, tea time, and after dinner snacks."

Ingredients :

3 tablespoons raisins
three tablespoons dried currants
3 ounces candied combined citrus peel
three tablespoons chopped candied cherries
four tablespoons rum
3/four tablespoon energetic dry yeast
6 tablespoons white sugar
1 1/2 tablespoons warm water (a hundred and ten ranges F/45 stages C)
4 cups all-purpose flour
half cup blanched slivered almonds
1/2 cup milk
1/4 teaspoon almond extract
1/2 tablespoon grated lemon zest
half teaspoon salt
1 egg
6 tablespoons butter, diced and softened
1/4 cup butter, melted
2 tablespoons confectioners' sugar

Instructions :

Prep :	Cook : 20M	Ready in :

Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 half tablespoons flour into the fruit, collectively with the almonds. Stir until the flour is absolutely absorbed.
In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 mins.
Warm the milk until it is lukewarm, and stir inside the closing sugar until it has dissolved. Stir in the almond extract and lemon rind.
Place all but 1/4 cup of the flour in a large bowl with the salt, and make a nicely inside the middle. Pour inside the yeast aggregate, and stir in a touch of the flour from the brink of the properly. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to shape a dough.
Turn dough onto a floured paintings floor. Knead, using the relaxation of the flour, for 15 mins, or till not sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with any other 2 teaspoons melted butter or margarine, and area it inside the bowl. Cover the dough with a clean cloth. Let upward thrust for 2 hours, or till doubled in length.
Punch down the dough, and permit it relaxation for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one lengthy facet across it, overlapping it in vicinity with seam by way of about 1 inch. Press the brink lightly to hold it in region. With floured palms, taper the ends of the loaf barely and push the edges lightly together to mound it in the middle. The completed loaf should be approximately 3 half inches wide and 14 inches lengthy. Place the loaf on a floured baking sheet, and brush it with any last melted butter or margarine. Leave it in a warm region for 1 hour, or till doubled in length.
Bake at 375 stages F (a hundred ninety levels C) for forty five minutes, or until golden and crusty. Cool on a cord rack. Just earlier than serving the stollen, sift the confectioners' sugar over the pinnacle.

Notes :

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