Holiday German Stollen

Name: Holiday German Stollen
Ingredients: 8-1/2 to 9 cups all-purpose flour; 1 cup plus 2 tablespoons sugar divided; 2 packages (1/4 ounce each) active dry yeast; 2 teaspoons salt; 2 cups milk; 1-3/4 cups butter, softened, divided; 4 large eggs, room temperature; 1-1/2 teaspoons almond extract; 1 teaspoon grated lemon zest; 1 teaspoon rum extract, optional; 1-1/2 cups slivered almonds; 1 cup each red candied cherries, candied lemon peel and candied orange peel; 1 cup raisins; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 2 to 3 tablespoons milk

16 ingredients

5 steps

Ingredients

8-1/2 to 9 cups all-purpose flour
1 cup plus 2 tablespoons sugar divided
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups milk
1-3/4 cups butter, softened, divided
4 large eggs, room temperature
1-1/2 teaspoons almond extract
1 teaspoon grated lemon zest
1 teaspoon rum extract, optional
1-1/2 cups slivered almonds
1 cup each red candied cherries, candied lemon peel and candied orange peel
1 cup raisins
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

1

In a large bowl, combine 3 cups flour, 1 cup sugar, yeast and salt. In a saucepan, heat the milk and 1-1/2 cups butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Add the almond extract, lemon zest and rum extract if desired. Stir in the almonds, cherries, candied lemon and orange peel and raisins (dough will be slightly sticky).
2

Turn onto a heavily 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 almost doubled, about 1-1/2 hours.
3

Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each portion into a 15x8-in. oval. Melt remaining butter. Brush each oval with 1 tablespoon butter and sprinkle with 2 teaspoons of the remaining sugar. Fold a long side of oval to within 1/2 in. of the opposite side; press edges lightly to seal. Place on parchment-lined or lightly greased
4

. Curve ends slightly. Cover and let rise for 30 minutes.
5

Bake at 350° for 30-35 minutes or until golden brown. Brush with remaining melted butter; remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over stollen.