Christmas Stollen Ring

Name: Christmas Stollen Ring
Ingredients: 5-1/4 cups all-purpose flour; 1/4 cup sugar; 2 packages (1/4 ounce each) active dry yeast; 1 teaspoon salt; 1 cup butter, softened; 1 cup whole milk; 1/2 cup water; 2 large eggs; 1/2 cup golden raisins; 1/2 cup chopped candied fruit; 1/2 cup chopped walnuts; 1/2 teaspoon grated lemon zest; 1/2 teaspoon grated orange zest; 3 tablespoons butter, softened; 1/2 cup sugar; 1 tablespoon ground cinnamon; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 2 to 3 tablespoons whole milk; Red and green candied cherries, halved

20 ingredients

6 steps

Ingredients

5-1/4 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup butter, softened
1 cup whole milk
1/2 cup water
2 large eggs
1/2 cup golden raisins
1/2 cup chopped candied fruit
1/2 cup chopped walnuts
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
3 tablespoons butter, softened
1/2 cup sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons whole milk
Red and green candied cherries, halved

Directions

1

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the butter, milk and water to 120°-130° Add to dry ingredients; beat just until moistened. Beat on medium speed for 2 minutes. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in the raisins, candied fruit, walnuts, and lemon and orange zest. Cover and refrigerate overnight.
2

Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle; spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
3

Place, seam side down, on a greased
4

; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show, slightly overlapping with the previous piece. Cover and let rise in a warm place until doubled, about 1 hour.
5

Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
6

For glaze, combine the sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm stollen. Decorate with candied cherries.