Christmas Stollen

Name: Christmas Stollen
Ingredients: 3/4 cup raisins; 1/2 cup chopped mixed candied fruit; 1/4 cup orange juice; 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 3/4 cup warm whole milk (110° to 115°); 1/2 cup butter, melted; 1/4 cup sugar; 2 large eggs, lightly beaten; 2 tablespoons grated orange zest; 1 tablespoon grated lemon zest; 1 teaspoon salt; 5-1/4 to 5-3/4 cups all-purpose flour; 1/2 cup chopped almonds; Confectioners' sugar

15 ingredients

5 steps

Ingredients

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup orange juice
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm whole milk (110° to 115°)
1/2 cup butter, melted
1/4 cup sugar
2 large eggs, lightly beaten
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
1/2 cup chopped almonds
Confectioners' sugar

Directions

1

Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3

Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased
4

. Cover and let rise until nearly doubled, about 1 hour.
5

Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar.