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Betsy's
Stollen
1 cup raisins
1 cup mixed candied fruits
1/4 cup orange juice or rum
2 packages (2 tablespoons) active dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup unsalted butter or margarine, softened
7 cups (approx.) King Arthur Unbleached All-Purpose
Flour
1/2 cup granulated sugar
1/2 teaspoon mace
2 tablespoons grated lemon rind
2 eggs, lightly beaten
2 teaspoons salt
1 cup chopped almonds
2 tablespoons melted butter
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1 cup confectioners' sugar
6 tablespoons (approximately) heavy cream
red and green candied cherries for garnish
(optional)
Combine raisins, candied fruits, and orange juice or
rum; set aside.
In a large bowl stir yeast into water to soften. Add
milk, half the softened butter, 2 cups flour, 1/2
cup granulated sugar, mace, lemon rind, and eggs.
Beat vigorously for 2 minutes. This is a sponge; it
has the consistency of cake batter rather than bread
dough.
Cover the sponge with plastic wrap and a towel. Let
rise for 30 minutes. It should be light and full of
tiny bubbles.
Stir sponge to deflate. Add remaining half of
softened butter, salt, raisin/fruit mixture, and
almonds; mix well. Gradually add flour, a little at
a time, until you have a dough stiff enough to
knead. Turn out onto a lightly floured surface.
Knead, adding more flour as necessary, until you
have a smooth, elastic dough.
Put dough into an oiled bowl, turning once to coat
the entire ball of dough with oil, cover with a
towel, and let rise until doubled, about 45 minutes.
Turn dough out onto a lightly oiled work surface.
Divide dough in half. Shape each half into a 9 x
13-inch oval. Brush 1 tablespoon melted butter on
each oval. Combine 2 tablespoons granulated sugar
with cinnamon. Sprinkle half the sugar mixture over
one half of each oval lengthwise. Fold dough in half
lengthwise to resemble a long Parker House-style
roll. Carefully lift stollens onto a parchment-lined
baking sheet. Press folded side slightly to help
loaf keep its shape during rising and baking. Cover
and let rise for 45 minutes.
Bake in a preheated 375°F oven for 30 minutes, or
until internal temperature of stollens reaches
190°F. Immediately remove from baking sheet and cool
on a wire rack to prevent the crust from becoming
soggy. Let sit for 30 minutes before icing.
Combine confectioners' sugar with enough heavy cream
to have the consistency of honey. Drizzle atop
stollens. Cut red cherries into sixths and place
spoke-fashion, to resemble flower petals, on top of
stollens. Cut green cherries into fourths to make
stems and leaves. Makes 2 stollens.
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