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Categories:
currants raisins almonds dark rum flour active dry yeast milk vanilla granulated sugar butter powdered sugar
Viewed: 13 - Published at: 6 years agoIngredients
- 1/2 cup dried currants
- 2/3 cup raisins
- 1 cup almonds, roughly chopped
- 2 oz candied orange and lemon peel
- 4 tbsp dark rum
- 3 1/2 cups all-purpose flour
- 5 tsp active dry yeast
- 1/2 cup 2% or whole milk, warmed
- 1 tsp vanilla extract
- 2/3 cup granulated sugar
- 1 cup butter + 2 tbsp
- 2/3 cup powdered sugar
Method
- Combine currants, raisins, almonds and candied peel in a bowl and sprinkle with rum, cover and set aside. Place flour in a mixing bowl and make a well in the center. Add yeast to well then milk. Brush some flour over top, cover and allow to rest in a warm place for 15 mins. Add vanilla extract, 1/3 cup sugar, 1 cup butter and a pinch of salt then knead with the dough hook of a mixer until smooth. Cover and let proof in a warm place for 45 mins.
- Preheat oven to 400°F. Grease an 11 inch long loaf pan. Drain fruit mixture then knead into dough. On a lightly floured work surface, roll into an 11 inch long loaf and place in pan, cover and allow to rest for 30 mins. Bake for 45-50 mins, until a skewer comes out clean. Melt remaining butter and brush 1/2 over stollen. Sprinkle with 1/2 remaining sugar and 1/2 powdered sugar. Repeat.
