Christmas Stollen

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

Dessert
Cake
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