Stollen

Name: Stollen
Ingredients: 1/2 cup raisins; 1/4 cup dried currants; 1/4 cup dark rum; 1/3 cup plus 1 tbsp whole milk; 1/3 cup granulated sugar; 1 1/4 oz (7g) envelope active dry yeast; 3 cups unbleached flour, as needed; 12 tbsp butter, at room temperature; 2 large eggs; 1/2 tsp pumpkin pie spice; 1 tsp pure vanilla extract; 3/4 tsp salt; 1/2 cup mixed candied fruit peel; 3/4 cup chopped slivered almonds; Confectioners sugar, for dusting

15 ingredients

1 steps

Ingredients

1/2 cup raisins
1/4 cup dried currants
1/4 cup dark rum
1/3 cup plus 1 tbsp whole milk
1/3 cup granulated sugar
1 1/4 oz (7g) envelope active dry yeast
3 cups unbleached flour, as needed
12 tbsp butter, at room temperature
2 large eggs
1/2 tsp pumpkin pie spice
1 tsp pure vanilla extract
3/4 tsp salt
1/2 cup mixed candied fruit peel
3/4 cup chopped slivered almonds
Confectioners sugar, for dusting

Directions

1

["Combine the raisins, currants, and rum in a bowl.", "Let stand at least 2 hours to plump.", "Mix the milk and 1 tsp of the granulated sugar in a small bowl.", "Sprinkle in the yeast and let stand 5 minutes, until softened.", "Stir to dissolve the yeast.", "Add 1/3 cup of flour and stir well.", "Cover with plastic wrap and let stand until doubled in volume, about 30 minutes.", "Scrape the yeast mixture into the bowl of a heavy-duty mixer.", "Add the butter, eggs, remaining sugar, pumpkin-pie spice, vanilla, and salt.", "Mix on low speed with the paddle attachment.", "Gradually add the remaining flour to make a soft dough that pulls away from the sides of the bowl.", "Switch to the kneading hook and knead on medium speed until the dough is supple, about 8 minutes.", "Shape the dough into a ball.", "Butter a large bowl.", "Add the dough and turn to coat with butter.", "Cover with plastic wrap.", "Let stand in a warm place until doubled in volume, about 1 1/4 hours.", "Punch the dough.", "Transfer to a work surface and stretch into a 12 x 10in (30 x 25cm) rectangle.", "Drain the raisins and currants.", "Sprinkle the drained fruit, candied fruit peel, and almonds over the dough.", "Roll and knead to distribute the fruit and almonds, kneading in a bit more flour if needed.", "Cover and let stand for 10 minutes.", "Line a baking sheet with wax paper.", "Roll out the dough on a lightly floured surface into a 12 x 10in (30 x 25cm) rectangle.", "Fold one long side over just beyond the middle, then fold over the other long side to overlap the first, curling it over slightly on top to create the traditional \"swaddling\"" shape.""