Christmas Stollen

Name: Christmas Stollen
Ingredients: 16.9 ounces all-purpose flour (about 3 3/4 cups), divided; 1/2 teaspoon salt; 1/2 teaspoon freshly grated nutmeg; 1/4 cup fresh orange juice; 2 tablespoons brandy; 1/2 cup dried cherries; 1/3 cup golden raisins; 1/3 cup chopped dried apricots; 1/2 cup warm 2% reduced-fat milk (100° to 110°); 1/4 cup granulated sugar; 1 package dry yeast; 6 tablespoons butter, melted; 2 large eggs, lightly beaten; 1/2 cup diced candied citron; 1/2 cup sliced almonds, toasted; 1 1/2 teaspoons grated lemon rind; Cooking spray; 2 tablespoons 2% reduced-fat milk, divided; 1 large egg; 1/2 cup powdered sugar

20 ingredients

5 steps

Ingredients

16.9 ounces all-purpose flour (about 3 3/4 cups), divided
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/4 cup fresh orange juice
2 tablespoons brandy
1/2 cup dried cherries
1/3 cup golden raisins
1/3 cup chopped dried apricots
1/2 cup warm 2% reduced-fat milk (100° to 110°)
1/4 cup granulated sugar
1 package dry yeast
6 tablespoons butter, melted
2 large eggs, lightly beaten
1/2 cup diced candied citron
1/2 cup sliced almonds, toasted
1 1/2 teaspoons grated lemon rind
Cooking spray
2 tablespoons 2% reduced-fat milk, divided
1 large egg
1/2 cup powdered sugar

Directions

1

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine 75 ounces (about 3 1/2 cups) flour, salt, and nutmeg. Combine orange juice and brandy; microwave at HIGH 45 seconds. Add cherries, raisins, and apricots; let stand for 20 minutes.
2

Combine warm milk, granulated sugar, and yeast; let stand for 5 minutes. Stir butter and 2 eggs into yeast mixture. Stir in juice mixture, 1/2 cup citron, almonds, and rind. Add flour mixture to yeast mixture, stirring until a soft dough forms. Turn dough out onto a lightly floured surface. Knead 5 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
3

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°) 1 hour or until doubled in size. Punch dough down. Divide dough into 2 equal portions; roll each into an 11 x 8-inch oval. Fold 1 short end toward center; fold other short end toward center until it overlaps first end. Place loaves, seam side down, on a baking sheet lined with parchment paper. Cover and let rise 1 hour or until doubled in size.
4

Preheat oven to 350°.
5

Combine 1 tablespoon milk and 1 egg. Uncover dough; brush gently with milk mixture. Bake at 350° for 32 minutes or until golden. Cool on wire racks. Combine 1 tablespoon milk and powdered sugar, stirring until smooth; drizzle over loaves.