Recipe: Christmas Stollen

Christmas Stollen
Source: Woman's Day Holiday Baking Volume 5 No. 3, 1996
Recipe by: Jason McKown, Ahwahee Hotel, Yosemite National Park
Makes 3 loaves

1/3 cup red glace cherries
2/3 cup candied orange peel
2/3 cup pecans
2/3 cup golden raisins
2/3 cup dark raisins
1/4 cup rum
1 1/2 ounces fresh yeast or 3/4 oz. dry yeast
3/4 cup warm milk
1 1/2 teaspoon salt
1/4 cup plus 1/2 tablespoon granulated sugar
2 eggs
1/4 teaspoon ground cloves
1 1/2 teaspoon cardamom
1 teaspoon ground cinnamon
5 3/4 cups bread flour
1 1/4 cup soft butter, plus 3 tablespoons melted butter, divided
1/4 cup confectioner's sugar

Chop cherries, orange peel and pecans into raisin-size pieces. Add raisins and rum. Macerate (let stand to soften) at least 24 hours.

In a large bowl, dissolve yeast in milk. Add salt, sugar, eggs and spices. Mix in about half the flour to form a soft dough. Add the softened butter and the remaining flour.

Knead until an elastic dough forms, about 10 to 12 minutes. Cover dough and let rise or proof, in a warm place until doubled in volume, about 1 hour.

Knead in fruit mixture by hand. Cover and let the dough rise a second time, until double in volume again.

Punch dough down and divide into 3 equal pieces. Shape pieces into round loaves; use palms of hands to shape into ovals. Shape each piece slightly so that ends are tapered. Using a rolling pin or dowel, roll the loaves flat, keeping the same general shape. Fold the flattened piece almost in half lengthwise to make the bottom part about 1/2-inch wider then the top. Bend the loaves into a slight curve shape with the fold on the inside of the curve. Place on a sheet pan lined with parchment paper. Let rise until half-doubled in volume. Preheat oven 375F.

Bake loaves doubled-panned about 1 hour or until baked through. Brush loaves with melted butter as soon as come out of the oven; dust with confectioner's sugar. Cut each loaf into 15 slices.