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Christmas Stollen
Preparation info
- Makes
9 lb
dough. DDT: 80°F/27°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Fruit and Nut Mixture | |||
Method
- To prepare the fruit and nut mixture, rinse the raisins and lemon and orange peels with warm water and combine them with the rum in a plastic container. Cover and let the mixture soak at 75°F/24°C for at least 8 and up to 24 hours. Reserve the almonds to be added later.
- To prepare the sponge, mix the flour, milk, and yeast with the dough hook attachment on low
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