Christmas Stollen II Tasty Recipes

Monday, February 17, 2014

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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
three ounces candied mixed citrus peel
3 tablespoons chopped candied cherries
4 tablespoons rum
3/4 tablespoon energetic dry yeast
6 tablespoons white sugar
1 half tablespoons warm water (a hundred and ten ranges F/45 stages C)
4 cups all-reason flour
1/2 cup blanched slivered almonds
half of cup milk
1/four teaspoon almond extract
half of tablespoon grated lemon zest
half of 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 the least 1 hour. Sprinkle 1 half of tablespoons flour into the fruit, collectively 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 is lukewarm, and stir in the remaining sugar till it has dissolved. Stir within the almond extract and lemon rind.
Place all but 1/4 cup of the flour in a big bowl with the salt, and make a properly within the center. Pour in the yeast combination, and stir in a little of the flour from the threshold of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough.
Turn dough onto a floured paintings surface. Knead, using the relaxation of the flour, for 15 mins, or till now not sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the interior with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and area it inside the bowl. Cover the dough with a easy cloth. Let upward push for 2 hours, or till doubled in length.
Punch down the dough, and permit it rest for 10 minutes. Roll it out right into a 8 x 12 inch rectangle. Brush with last melted butter or margarine. Bring one lengthy aspect throughout it, overlapping it in vicinity with seam by using approximately 1 inch. Press the edge gently to preserve it in area. With floured palms, taper the ends of the loaf slightly and push the perimeters gently collectively to mound it in the center. The completed loaf must be about 3 half of inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any final melted butter or margarine. Leave it in a heat location for 1 hour, or till doubled in size.
Bake at 375 ranges F (190 stages C) for forty five minutes, or until golden and crusty. Cool on a wire rack. Just earlier than serving the stollen, sift the confectioners' sugar over the pinnacle.

Notes :

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