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Christmas Stollen Bread

16 Dec

Hello Everyone,

This Christmas Stollen bread is a wonderful recipe. I love fruitcake, dried fruits, and nut breads during Christmas. One of my great-grandmothers came from Norway, and Norwegians love there sweets!!! I only met her one time. I was about 8 or 9 and it was during my great-grandfathers wake, he was from Germany. It was the only time I met him too.. I got a chance to talk to her and she still had an accent and was hard for me to understand her. She passed any some time ago, sadly I don’t even know her name.. Well life goes on as most of us know and I know this is a bread she would have loved..

Stollen is traditional German bread or cake.For more information on the origins of this wonderful bread here is a link for can you read. http://en.wikipedia.org/wiki/Stollen

Christmas Stollen Bread:

3/4 cup raisins

1/2 cup chopped mixed candied fruit

1/4 cup dried currents

3/4 cup citrus vodka

4-1/2 to 5 cups all-purpose flour, divided

2 packages (1/4 oz. each) active dry yeast

1/4 cup granulated sugar

1 tsp. salt

1 cup whole milk

1/2 cup unsalted butter

2 large eggs

2 tbsp. orange zest

1 tbsp. lemon zest

1/2 tsp. almond extract

1/2 chopped almonds, toasted

Powdered sugar, for topping

In a microwave safe bowl, on high cook the raisins, candied fruit, and currents, for 3 minutes: drain and set aside. In a mixing bowl, combine 1-1/2 cups flour, yeast, sugar, and salt; mix well. In a saucepan, heat the milk and butter to 120-130 degrees. Add to flour mixture; mix well. Add eggs, orange zest, lemon zest and extract. Beat on low-speed until moistened; beat on medium speed for 3 minutes. Stir in almonds, fruit mixture and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place on a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Lightly punch down dough; divide in half. Cover and let rest for 10 minutes. Shape each half into rounds, pinching bottoms to seal the dough. Place on greased baking sheets. Cover and let rise until almost doubled, about 45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool on wire racks. Dust with powdered sugar before serving. Enjoy!

Until next time…

Amanda 🙂

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