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Christmas Stollen: Submitted by: Robert Losee | Date Added: 18 Dec 2016
Listed in: Breads / Yeast

1 tablespoon active dry yeast
⅔ cup warm milk (110F/45C)
1 large egg
⅓ cup white sugar
1 teaspoons salt
⅓ cup butter, softened
1 cup King Arthur unbleached bread flour + 1 more + a couple Tablespoons more

Add either this:
⅓ cup currants
⅓ cup sultana raisins
⅓ cup red candied cherries, quartered
⅔ cup diced candied citron
-OR this-
8 oz fruit cake mix

6 ounces marzipan

1 tablespoon confectioners' sugar
teaspoon ground cinnamon

Parchment paper

Other possibilities: rum to soak the fruit in

Cooking Instructions

Notes: This recipe needs some work. Several batches have refused to rise and so were thrown out. It took more flour than the 2.5 cups in the original recipe. It is vital this dough is as wet a possible and still be workable, otherwise it's too hard for the yeast to raise it. Last attempt I used two cups to beat, then let it rest for 1. hours, then added rest of flour. Try it next time as described below, with 1 cup to beat.

In a small bowl, dissolve yeast in warm milk with a tablespoon of sugar. Let stand until bubbly, about 10 minutes.

In the large mixer bowl with the beaters in, combine the yeast mixture with the egg, white sugar, salt, butter, and 1 cup bread flour; beat on low-medium for 4 minutes to beat air into the dough. Cover and let rest for 30 minutes to 2. hours to develop flavor.

Attach the mixer's dough hook. Add 1 cups flour and the fruit mix (NOT the marzipan yet). Kneed on low-medium for 7 minutes adding a tablespoon of flour (or water if you've overshot) at a time until the dough barely pulls away from the bowl. It should be borderline tacky and very elastic.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil, covering with a damp cloth OR put in food grade 2L container, snap and snap the lid on. This dough can take hours to rise so I put it in the oven with the light on (do NOT turn the oven on) to give it a boost but check it now and then. Temperature should not go over 110F or you'll retard and possibly kill the yeast.

Bake this on a sheet of parchment paper that covers a cookie pan. Turn the dough out onto a lightly floured surface or a silicone mat. Comparing the size with the parchment paper roll it out about 6" wide and a couple inches less than the length of the pan. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Fold a cloth over it and spritz the top with water to keep the dough from drying out. Let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350F (175C). [I use convection so I set the convection baking temp to 375F, so the oven converts that to 350F in this case.]

Bake in the preheated oven for 10 minutes, then reduce heat to 300F (150C) [325F for convection (which the oven converts to 300F)], and bake for a further 30 to 40 minutes, or until golden brown.

Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.

Based on a recipe at All Recipes. mashed up with Cookwise, by Shirley O. Corriher, Portuguese Bread Recipe.

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