Stollen

                              

Stollen Loaf

Yields 2-4 loaves
Ingredients

3-4 cups all-purpose flour
1 3/4 cup (3 1/2 sticks) unsalted butter, divided
1 1/2 cups milk
1 1/2 cups powdered sugar, for dusting
1 cup sugar
1 cup raisins
1 cup almonds, sliced
1/2 cup crystallized ginger
1/2 cup orange liqueur or warm water
2 large eggs
1 tablespoon sugar
2 1/4 teaspoon active dry yeast
2 teaspoon orange zest, grated
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon nutmeg
vegetable oil, for greasing the bowl

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Directions
Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside.

Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt.

Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer.

In a small bowl, mix together yeast and 1 tablespoon sugar until liquid and add to the warm milk mixture. Stir well.

Add eggs one at a time to mixture, then vanilla extract, and beat well.

Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together.

Continue adding flour until dough ball forms. Knead dough until smooth and elastic. 
Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2-2 hours, or until doubled in size.

Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth.

Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour.

Press loaves down in center and fold over lengthwise.

Place in oven and bake for 35-40 minutes (for smaller loaves) to 50-55 minutes (large loaves).

Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar. 

Optional: wrap loaves tightly in plastic wrap and let set for 1 day before serving to maximize flavor.