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Stollen (fruit & nut bread)

Servings 3 loaves

Ingredients

Soak overnight:

  • 1 1/2 cups + 6 Tbsp chopped walnuts
  • 1 1/8 cup raisins
  • 1 1/8 cup gold raisins
  • 1/2 cup chopped citron peel or mixed peel
  • 1 1/4 tsp water
  • 1 1/4 tsp almond extract
  • 4 tsp rum extract

Dough:

  • 1/2+ 1/16 cup warm water
  • 2 Tbsp active dry yeast
  • 1/2 Tbsp sugar
  • 3/4 cup granulated sugar
  • 3/4 cup softened butter
  • 3/4 cup water
  • 2 eggs + one more
  • 1 1/8 cup sour cream
  • 8 cups all-purpose flour
  • 1 1/2 tsp salt
  • 1 tsp cardamon
  • 1 tsp nutmeg
  • 1 1/2 Tbsp powdered milk

Instructions

  • Mix together dried fruits, walnuts, and almond & rum extract and water. Soak in airtight container overnight.
  • Next morning: Mix together 1/2 Tbsp sugar, yeast, and warm water. Cover with plastic wrap and let proof while prepping next step.
  • Cream together butter and sugar until fluffy with paddle attachment. Add 3/4 cup water, eggs, sour cream, and yeast mixture. Mix well. Switch to dough hook.
  • Whisk together dry ingredients, add to rest of ingredients along with fruit and nut mixture and knead until the dough clears the sides of the bowl and comes together in a pretty smooth, cohesive ball.* The dough should be slightly sticky and soft to the touch.
  • Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm environment for approx. 1 hr 45 min until doubled in size.
  • Divide dough into 3 loaves, weighing 1 lb 13-14 oz each. Cup your hands around the dough and knead to form a circle, then shape into a rectangular loaf. Place on 2 parchment lined baking sheets, cover lightly, and let rise for about 2 hr 30 min until doubled in size.
  • Preheat oven to 375 degrees F. Whisk together 1 egg with a bit of water and brush on the tops of the loaves.
  • Bake Stollen for 12 min, reduce oven to 350 F and bake for approx. 35 min until golden brown on top and on the bottom. Remove from oven and brush with butter.
  • Let cool before dusting with powdered sugar. If not eating Stollen right away, it's best to freeze the same day it's made. It's absolutely delicious toasted with salted butter.

Notes

*If you find that after kneading for awhile the dough isn't clearing the sides of the bowl and not coming together well, you can add more flour. But be sure to knead very well after each addition to properly incorporate the gluten. If you just keep adding flour without giving the dough a chance to knead well, you'll end up with a tough, over-floured dough.