Christmas Stollen II Good Recipes

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Christmas Stollen II

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

Ingredients :

  • 3 tablespoons raisins
  • 3 tablespoons dried currants
  • 3 oz. Candied mixed citrus peel
  • 3 tablespoons chopped candied cherries
  • 4 tablespoons rum
  • 3/four tablespoon energetic dry yeast
  • 6 tablespoons white sugar
  • 1 half of tablespoons warm water (a hundred and ten ranges F/forty five ranges C)
  • 4 cups all-motive flour
  • half of cup blanched slivered almonds
  • half cup milk
  • 1/four teaspoon almond extract
  • half 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 1/2 tablespoons flour into the fruit, together with the almonds. Stir till 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 till it's far lukewarm, and stir in the ultimate sugar till it has dissolved. Stir within the almond extract and lemon rind.
  • Place all however 1/4 cup of the flour in a large bowl with the salt, and make a properly within the middle. Pour inside the yeast aggregate, and stir in a touch of the flour from the threshold of the well. Add egg and the milk and sugar combination. Beat in softened butter. Mix together to shape a dough.
  • Turn dough onto a floured paintings floor. Knead, the use of the rest of the flour, for 15 minutes, or till no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the pinnacle of the dough with another 2 teaspoons melted butter or margarine, and location it in the bowl. Cover the dough with a clean fabric. Let upward thrust for two hours, or till doubled in length.
  • Punch down the dough, and permit it relaxation for 10 mins. Roll it out into a eight x 12 inch rectangle. Brush with final melted butter or margarine. Bring one lengthy aspect throughout it, overlapping it in location with seam by way of about 1 inch. Press the brink gently to maintain it in location. With floured arms, taper the ends of the loaf slightly and push the edges gently collectively to mound it inside the middle. The completed loaf must be about three 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any closing melted butter or margarine. Leave it in a warm area for 1 hour, or till doubled in length.
  • Bake at 375 tiers F (a hundred ninety levels C) for 45 mins, or until golden and crusty. Cool on a cord rack. Just earlier than serving the stollen, sift the confectioners' sugar over the top.

Notes :

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