GERMAN STOLLEN BREAD

By KimberlyB

Ingredients

• Fruit:
• 1 cup Candied Fruit, mixed varieties
• 1 cup Raisins
• 3 tsp Rum
• Sponge:
• 1 pkg Active Dry Yeast
• 1/4 cup Warm Water
• 2/3 cup Milk
• 1 tsp Honey
• 1 cup Bread Flour
• Dough:
• 1/3 cup Honey
• 1 Egg, beaten
• 1/2 cup Butter
• 1 tsp Lemon Zest
• 1 tsp Salt
• 1/2 cup Chopped Almonds
• 3 1/2 cup Bread Flour
• Filling:
• 2 tsp Butter
• 2 tsp Cinnamon
• 3 tsp Sugar
• Powdered Sugar, for garnish

Details

Preparation time 120mins
Cooking time 145mins
Adapted from christmas.betterrecipes.com

Preparation

Step 1

Directions:
First, mix together the candied fruit, raisins, and rum in a mixing bowl. Cover and set aside.

Next, to prepare the sponge, combine the yeast and warm warm. Heat the milk to 110 degrees and add it to the yeast and water. Add in the honey and one cup of the flour. Cover and set sit for at least 30 minutes.

Add the candied fruit mixture, honey, butter, egg, lemon zest, salt, almonds, and two cups of flour to the sponge. Mix for two minutes, and then gradually add in the remaining flour. Place the dough on a floured surface and knead until dough is smooth and elastic. Put the dough in a bowl coated with oil and cover with a towel. Let dough rise for an hour, or until dough has doubled in size.

Once dough has risen, roll the dough into about a 13 inch oval on an oiled surface. Brush the dough with melted butter and sprinkle cinnamon and sugar lengthwise over oval. Fold the dough in half lengthwise and transfer it to a greased baking sheet. Cover the dough once more with a towel and let it rise for 45 minutes.

After about 35 minutes have passed, preheat the oven to 375 degrees. Bake the bread for 25 minutes. Let cool after baking, and serve sprinkled with powdered sugar.