Description
This sweet Christmas bread makes a huge loaf, perfect for Christmas morning brunch
Ingredients
Basic Sweet Dough:
4–1/2 to 5 Cups All Purpose Flour
2 Envelopes Dry Yeast
1/2 Cup Granulated Sugar
1/4 Teaspoon Ground Cardamom
1/4 Teaspoon Nutmeg
1 Tablespoon Brandy
2 Teaspoons Salt
3/4 Cup Whole Milk
1/2 Cup Water
1/2 Cup Butter
2 Large Eggs
For the Stollen:
1/2 cup Chopped Pecans
1/4 Cup Glacee Cherries
1/4 Cup Chopped Candied Citron
1/4 Cup Raisins or Currants (I like to soak these for an hour or two in brandy, but you don’t have to)
3 Teaspoons Butter
Instructions
To make the dough:
Mix 1-1/2 cup flour with the yeast and other dry ingredients. Heat milk, water, and butter until warm, then add brandy. Gradually add liquids to the dry ingredients, and beat on medium speed using a stand mixer for two minutes. Add eggs and 1/2 cup flour. Beat another two minutes on high. Stir in 2-1/2 to 3 cups flour until dough begins to leave the sides of the bowl. Using your dough hook, knead for ten minutes. Place the dough in an oiled bowl, cover with a damp cloth, and let double in size. Punch the dough down, cover, and let rise another thirty to forty-five minutes.
For the Stollen:
Turn the dough out onto a floured board and flatten with your hands. Press the fruit and nuts into the dough, turning and kneading gently a few times to incorporate into the dough. Roll the dough into an oval, roughly 8×12 inches. Spread with two teaspoons of butter, then fold the dough lengthwise, and pinch the seams shut. Form into a crescent shape place on a baking sheet lined with parchment. Brush the top with a teaspoon of melted butter, and let rise until doubled (approximately forty-five minutes). Bake at 375 degrees for thirty to thirty-five minutes. Let cool and drizzle with a icing made from confectioners sugar mixed with just enough cream to make a medium-thickness icing (thin enough to drizzle from a spoon, but thick enough to stick to the bread). Decorate with additional chopped pecans and glacee cherries.
