Name: Christmas Stollen
Yield: Makes 9 lb 10¾ oz/4.39 kg dough. DDT: 80°F/27°C
Ingredients: milk; ground cloves; ground ginger; ground all spice; ground cinnamon; fruit and nut mixture; bread flour; clarified butter; confectioners’ sugar; almond paste; butter; sponge; salt; lemon zest; instant dry yeast; golden raisins; candied lemon peel; vanilla sugar; sugar; dark rum; almonds; candied orange peel

Preparation info

Makes
9 lb
dough. DDT: 80°F/27°C

Difficulty
Easy

Appears in

Baking & Pastry

By Culinary Institute of America

Published 2015

About

Ingredients

Ingredient	Baker’s %	U.S.	Metric
Fruit and Nut Mixture

Cake
Dessert
Vegetarian

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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