Christmas Stollen With Icing

Name: Christmas Stollen With Icing
Ingredients: 1 1/3 cups plus 1 1/2 teaspoons Lukewarm Milk (95-100°F); 1 1/2 teaspoons Lukewarm Water (95-100°F); 1 cup plus 1 1/2 teaspoons Sugar; 2 1/4 teaspoons Yeast; 6 1/3 cups All Purpose Flour, divided; 1 1/2 cups Golden Raisins; 1 cup Blanched Slivered Almonds; 1 cup Chopped Candied Fruit; 1 1/4 cups (2 1/2 sticks) Unsalted Butter, room temperature, divided; 2 Eggs; 2 1/2 teaspoons Ground Cardamom; 1/2 teaspoon Ground Cinnamon; 1 teaspoon Ground Cloves; 2 teaspoons Vanilla Extract, divided; 1/2 teaspoon Salt; 3 cups Confectioners' Sugar, sifted after measuring

16 ingredients

1 steps

Ingredients

1 1/3 cups plus 1 1/2 teaspoons Lukewarm Milk (95-100°F)
1 1/2 teaspoons Lukewarm Water (95-100°F)
1 cup plus 1 1/2 teaspoons Sugar
2 1/4 teaspoons Yeast
6 1/3 cups All Purpose Flour, divided
1 1/2 cups Golden Raisins
1 cup Blanched Slivered Almonds
1 cup Chopped Candied Fruit
1 1/4 cups (2 1/2 sticks) Unsalted Butter, room temperature, divided
2 Eggs
2 1/2 teaspoons Ground Cardamom
1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
2 teaspoons Vanilla Extract, divided
1/2 teaspoon Salt
3 cups Confectioners' Sugar, sifted after measuring

Directions

1

["Sponge", "Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast and stir until smooth. Let stand until foamy, about 10 minutes. Add 2 2/3 cups flour and remaining lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 30 minutes.", "Dough", "Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using a stand mixer with the mixing paddle, beat 1 cup unsalted butter and sugar until light and fluffy. Beat in eggs, cardamom, cinnamon, cloves, 1 teaspoon vanilla and salt. Beat in sponge. Stir in fruit and nuts. Stir in remaining flour, 1/2 cup at a time. The dough should be slightly sticky. Replace the mixer paddle with the dough hook. Knead the dough for 3-5 minutes, until it is smooth and elastic. Lightly oil a large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours. Place a Silpat mat or parchment paper on a large baking sheet. Punch dough down. Divide dough in half. Pat each half into 10\" x 16\"" oval. Fold in half lengthwise to form a 5\"" x 16\"" loaf. Place seam side down on the prepared baking sheet. Cover and let rise in warm draft-free area until almost double in volume