Fruit-Filled Stollen

  For the Dough  
 3/4 cup raisins  
 3/4 cup mixed candied fruit 
 1/3 cup rum or orange juice  
 1/4 cup warm water (105–110°F) 
 2 envelopes active dry yeast  
 4 1/2–5 1/2 cups all-purpose flour, divided 
 2 large eggs, lightly beaten 
 1 cup warm milk (105–110°F)  
 1/2 cup (1 stick) butter, softened 
 1/2 cup granulated sugar
 2 tablespoons grated lemon peel  
 1/2 teaspoon ground mace 
 1 cup chopped blanched almonds 
 2 teaspoons salt

For the Filling 
 2 tablespoons butter, melted 
 2 tablespoons granulated sugar 
 1 tablespoon cinnamon

For the Icing and Decorations 
 1 cup confectioners’ sugar 
 5 1/2 tablespoons whipping cream
 red and green candied cherries
     
Making the Dough 
1. In a medium bowl, combine raisins, fruit and rum; set aside. In a large bowl, combine water and yeast; let stand until foamy about 5 minutes. Add 2 cups flour, eggs, milk, butter, sugar, lemon peel and mace; using a wooden spoon, beat for 2 minutes. Cover with plastic wrap and a towel. Let mixture stand until bubbly, about 2 hours.  

2. Stir the mixture to deflate it. Add raisin mixture, almonds and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.   

3. Turn dough onto a lightly floured surface; knead, adding more flour, until dough is elastic, 8-10 minutes. Transfer dough to an oiled bowl, turning to coat. Cover with a towel; let dough rise in a warm place until doubled in size, about 1 hour. Turn dough onto a lightly oiled surface. Divide dough in half; shape each half into a 13 x 9-inch oval.  
 
Filling and Baking the Stollen 
1. Brush melted butter over each oval. In a small bowl, combine sugar and cinnamon. Sprinkle mixture over each oval; fold each in half lengthwise over filling. Transfer to an ungreased baking sheet; press open sides to seal.   

2. Cover loaves with a towel; let rise until almost doubled in size, about 45 minutes. Preheat oven to 375°F. Bake loaves until golden, about 30 minutes. Transfer to wire racks; cool 30 minutes.  

Decorating the Stollen 
1. In a small bowl, stir confectioners’ sugar and cream until blended. Drizzle icing over stollen. Using a paring knife, cut each red cherry into 6 pieces, keeping attached at the stem; arrange on top of each stollen for flowers. Cut each green cherry into 3 pieces; arrange around red cherries for stems and leaves. Makes 2 loaves.

Chef
0 min
Serves 0