I have been making this since the mid eighties.
Combine fruits and rum in a medium-size bowl. Cover and let stand overnight.
Heat milk in a small saucepan to 105-115 degrees. Pour into large bowl; sprinkle yeast and 1/2 tsp sugar into milk. Stir to dissolve; let stand until bubbly, about 10 minutes.
Stir in sugar, butter, eggs, salt, cardamom, lemon rind, almond extract, and 3 cups flour. Stir until smooth.
Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface. Knead until smooth and elastic, about 15 minutes. (Or, mix in mixer on medium for about three minutes, turn out and continue. This shortens the hand-kneading time.) Use only as much additional flour as needed to keep dough from sticking.
Press dough into a buttered bowl; turn once. Cover and let rise 1 hour or until doubled in volume.
Drain fruits and dry; combine with almonds on wax paper.
Punch dough down; turn out onto floured surface. Knead fruits and nuts carefully. Rebutter bowl; return dough and turn once. Cover; let rise 1 1/2 hours or until doubled in volume.
Punch dough down; turn out onto floured surface. Divide in half; divide one half in half as well. Cover and let rest for 10 minutes. Roll the half portion into a 10x16 rectangle. Brush with melted butter. Fold one long side to the center; brush top with butter. Fold opposite side to cover 2/3 of the first side. Pinch edge firmly; taper ends slightly. Repeat with "quarters," rolling each into an 8X10 rectangle. (Or you could do two big ones)
Place loaves on parchment-lined cookie sheets. Cover and let rise about 45 minutes or until doubled in volume. Meanwhile, arrange oven racks to divide oven into thirds; heat oven to 375 degrees.
Bake loaves for 35 minutes or until golden brown, rotating sheets and changing racks at about 18 minutes. Remove loaves to wire racks; cool completely. Drizzle with a confectioner's sugar glaze when ready to serve. Should be frozen unglazed!
12/21/16--I baked the small stollen on the upper rack, large on lower for 18 mins. Rotated, switched racks, baked for 9 minutes, covered with foil, baked for 7 minutes.
12/24/17--I used 2 cups bread flour and 4 cups unbleached flour in the mixer. Some more of each while kneading on the counter.
12/19/18--I used 3+ ounces each of snipped dates and dried apricots, 2 ounces candied pineapple bits (all Dierbergs bulk), and DIY maraschino cherries from KA flour (see recipe). I used 6 1/2 cups bread flour this time. I also probably kneaded this too long in the stand mixer--be more careful next time to help texture.
The loaves were a little dark when baked as indicated--maybe a couple fewer minutes next year?
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (862g) | ||
Recipe Makes: 3 Servings | ||
|
||
Calories: 2982 | ||
Calories from Fat: 1009 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 112.1g | 149 % | |
Saturated Fat 53.9g | 270 % | |
Monounsaturated Fat 39.6g | ||
Polyunsanturated Fat 10.1g | ||
Cholesterol 628.1mg | 193 % | |
Sodium 213.3mg | 7 % | |
Potassium 896.3mg | 24 % | |
Total Carbohydrate 468.9g | 138 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 460.4g | ||
Protein 27.5g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2982
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.