Originally from Dresden, Germany, stollen is traditionally served during the Christmas holidays, but it is so enjoyable that many of us bake it year-round. The shape and folds of the dough are said to represent the folds of the blanket of the baby Jesus. Stollen is similar to brioche, but it contains more sugar and has a slightly coarser texture, as well as nuts and candied fruits to give it a festive tone.
Place in a small saucepan with enough cold water to cover by 1/2 inch:
1 cup raisins
Bring the water to a boil, then drain well. Transfer the raisins to a medium bowl. Add:
1/4 cup 1/4 -inch cubes citron
1/4 cup 1/4 -inch cubes candied orange peel
Sprinkle with:
3 tablespoons dark rum or other liquor or simple syrup
Cover and let the fruits soak for at least 30 minutes or up to 3 days. Meanwhile, to prepare the sponge, combine in a large mixing bowl or the bowl of a heavy-duty mixer:
1 tablespoon active dry yeast
3/4 cup whole milk, warmed to 105┬░ to 115┬░F
Let stand until the yeast is dissolved, about 5 minutes. Add:
1 1/2 cups all-purpose flour
1/4 cup sugar
Mix by hand or on low speed until the dough is smooth. Cover with plastic wrap and let rise in a warm place (75┬░ to 80┬░F), until doubled in volume, about 1 1/2 hours.
Add to the sponge:
2 large eggs, lightly beaten
1 tablespoon vanilla
Grated zest of 1/2 lemon
1 teaspoon salt
Mix by hand or on low speed. Stir in:
1 1/2 cups bread flour
When the dough comes together, knead by hand for about 10 minutes or with the dough hook on low to medium speed until the dough is smooth and elastic and no longer sticky. Work in:
14 tablespoons very soft butter
Vigorously knead in the butter until completely incorporated and the dough is once again smooth. Add the raisin mixture along with:
1/3 cup coarsely chopped almonds
Knead just until the fruits and nuts are incorporated. The dough should be soft and moist. Place the dough in a buttered large bowl. Cover with plastic wrap and let rise until nearly doubled in volume, 1 to 1 1/2 hours. Punch the dough down and knead briefly. Cover and refrigerate for at least 30 minutes or up to 12 hours.
On an unfloured work surface, roll the dough into a ball, loosely cover with plastic wrap, and let rest for 10 to 15 minutes. Grease a baking sheet. Using a rolling pin, roll out the dough into a 1/2-inch-thick oval about 16 inches long and 9 inches wide. Do not roll out to the edges of the oval, so that the edges remain thicker than the center. Brush the top of the dough with:
1 tablespoon melted butter
Fold the dough oval slightly less than half lengthwise so the long edges of the dough are about 1/2 inch apart. Tuck the two short ends (about 1 inch on each end) underneath the loaf. Place the stollen on the baking sheet. Loosely cover with oiled plastic wrap and let rise in a warm place (75┬░ to 80┬░F) for about 45 minutes. This dough does not have to fully double in volume; a three-quarter rise is enough.
Preheat the oven to 350┬░F. Bake the stollen until deep golden brown and a knife inserted in the middle of the loaf comes out clean, 50 to 60 minutes. Brush with:
1 tablespoon melted butter
Sift over the top:
Powdered sugar
Return to the oven for about 3 minutes. Sift again with:
