Recipe Index

Ingredients

• ½ cup dried cranberries
• ½ cup golden raisins
• ¼ cup candied lemon peel
• ¼ cup candied orange peel
• ⅓ cup slivered almonds
• ⅓ cup dark rum
• 1 cup whole milk (warm)
• 2 ¼ teaspoon active dry yeast (one package)
• 2 tablespoons sugar
• 3-4 cups bread flour
• 1 large egg
• 1 cup unsalted butter (softened)
• 1 tablespoon vanilla
• 1 tablespoon lemon zest
• 2 teaspoons salt
• 1 teaspoon cardamom
• 1 teaspoon nutmeg
• ½ teaspoon cinnamon
• 1 cup almond paste
• 4 tablespoons butter (melted)
• ⅓ cup powdered sugar

Method

1. Soak the cranberries, golden raisins, candied lemon peel, candied orange peel and slivered almonds in the dark rum for at least 1 hour so the fruit plumps.
2. Stir the yeast and sugar into the warm milk and leave the mixture until it foams, about 10 minutes.
3. Mix the yeasty milk with the bread flour, egg, softened butter, vanilla, lemon zest, salt, cardamom, nutmeg and cinnamon to form a soft dough, knead it until smooth, then knead in the drained rum-soaked fruit and almonds.
4. Cover the dough and let it rise until doubled, about 1 hour, then roll it out, lay the almond paste in a log down the centre, and fold the dough over it into the classic stollen shape.
5. Let the shaped loaf rise again for about 30 minutes, then bake it at 350°F for about 50 minutes until deep golden and cooked through.
6. Brush the hot stollen with the melted butter, dust it thickly with powdered sugar, and cool it completely before slicing.

Prep: 120 min · Cook: 50 min · Total: 170 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data