German Stollen

Name: German Stollen
Ingredients: 3/4 cup raisins; 1/2 cup chopped mixed candied fruit; 1/4 cup dried currants; 3/4 cup apple juice; 4-1/2 to 5 cups all-purpose flour; 2 packages (1/4 ounce each) active dry yeast; 1/4 cup sugar; 1 teaspoon salt; 1 cup milk; 1/2 cup butter, cubed; 2 large eggs; 2 tablespoons grated orange zest; 1 tablespoon grated lemon zest; 1/2 teaspoon almond extract; 1/2 cup chopped almonds; Confectioners' sugar, optional; 1 cup confectioners' sugar; 3 to 4 tablespoons milk

18 ingredients

6 steps

Ingredients

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup butter, cubed
2 large eggs
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
1/2 teaspoon almond extract
1/2 cup chopped almonds
Confectioners' sugar, optional
1 cup confectioners' sugar
3 to 4 tablespoons milk

Directions

1

In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
2

In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough.
3

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
4

Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-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
5

. Cover and let rise until almost doubled, about 30 minutes.
6

Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.