Bread-Bakers v100.n078.19

Following is my recipe for Stollen perfected over the years to meet my
Mother's high standard (she grew up with real Dresden Stollen).  I go
into mass production to make gifts for demanding friends and family each
year, so the recipe is quite easy (for bread machine and hand kneading)
and more healthful than some.  Hope you enjoy it.

Patrice Louise
Improvisational Mother of Claire

"Never put off until tomorrow what you can put off until the day after
tomorrow."

Stollen (for bread machine)

Sponge:
1 cup bread flour
2 teaspoons instant yeast
1/2 cup water

Dough:
1/4 cup butter
1 large egg
1/4 cup milk
1 tsp vanilla extract
1 tsp almond extract
1/4 tsp cardamom
2 cups bread flour
1/2 cup whole wheat flour
1/3 cup sugar
11/4 tsp salt
4 tsp instant yeast
1 Tbsp dough enhancer

Filling:
1/2 cup golden raisins
1/4 cup rum
1/2 cup dried cherries
1/2 cup toasted slivered almonds
1/2 cup chopped dates
1/2 cup marzipan pieces (optional)

Topping:
1 1/2 Tbsp melted butter powdered sugar

Night before: Add sponge ingredients to bread machine pan. Program "Quick 
Dough" cycle. Turn off the machine after 10 minutes and let the sponge rest 
overnight. Soak dried fruit in rum.

Next morning: Add dough ingredients to bread machine. Program "Dough" cycle.

Remove completed dough to a lightly oiled surface. Knead in filling 
ingredients jelly roll style. Divide roll in half and shape each into an 
oval. Fold each almost in half, pinching the top into the bottom to seal. 
Cover with oiled plastic wrap and proof for 2 hours.

Preheat oven to 360F. Bake 20-30 minutes. Tent with foil after 20 minutes 
if too brown (finished loaves should be golden). Brush with butter, allow 
to cool, then dust with powdered sugar.


Stollen (by hand)

Sponge:
1 cup bread flour
2 teaspoons instant yeast
1/2 cup water

Dough:
1/4 cup butter
2 cups bread flour
1 large egg
1/2 cup whole wheat flour
1/4 cup milk
1/3 cup sugar
1 tsp vanilla extract
1 1/4 tsp salt
1 tsp almond extract
4 tsp instant yeast
1/4 tsp cardamom
1 Tbsp dough enhancer

Filling:
1/2 cup golden raisins
1/4 cup rum
1/2 cup dried cherries
1/2 cup toasted slivered almonds
1/2 cup chopped dates 1/2 cup marzipan pieces (optional)

Topping:
1 1/2 Tbsp melted butter powdered sugar

Night before: Combine all sponge ingredients in a large bowl, stirring 
until smooth. Cover lightly and allow to rest overnight at room 
temperature. Stir fruit and rum together and store.

Next morning: Add dough ingredients to the sponge. Stir to combine, then 
knead thoroughly until dough is smooth and supple. Place dough in a lightly 
oiled bowl, cover and proof 1 - 1 1/2 hours.

Remove dough to a lightly oiled surface. Knead in filling ingredients jelly 
roll style. Divide roll in half and shape each into an oval. Fold each 
almost in half, pinching the top into the bottom to seal. Cover with oiled 
plastic wrap and proof for 2 hours.

Preheat oven to 360F. Bake 20-30 minutes. Tent with foil after 20 minutes 
if too brown (finished loaves should be golden). Brush with butter and 
allow to cool, then dust with powdered sugar.