German Christmas Stollen
A classic German Stollen, a festive cake-like bread brimming with dried fruits, nuts, and candied peel, is a simple homemade Christmas tradition.
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Instructions
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Preheat the oven to 350 F (175 C).
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Soak 1 cup dark and golden raisins, 1/4 cup candied lemon peel, 2 tablespoons candied orange peel, and 1/3 cup blanched almonds in 3 1/2 tablespoons dark rum overnight.
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Dissolve 1/4 oz active dry yeast in 1/2 cup warm milk with a pinch of granulated sugar; proof for 10 minutes until bubbly.
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Combine 4 cups flour, the yeast mixture, 1 large egg, 3/4 cup warm milk, 1/3 cup sugar, 2 tablespoons lemon zest, 1/2 vanilla bean, and 1/4 teaspoon salt; mix until a dough just forms.
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Cream 14 tablespoons softened unsalted butter with 2/3 cup flour, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cardamom until smooth.
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Incorporate the yeast dough mixture into the creamed butter mixture, then beat until the dough is smooth.
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Cover the dough and let it rest for 30 minutes.
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Knead in the rum-soaked fruit and almonds, then let the dough rest for 15 minutes.
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Form the dough into a stollen shape by creating a rectangle, making two high sides with a dip, and folding one-third of the dough over.
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Place the stollen into a specialized pan or support its shape with folded aluminum foil.
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Allow the stollen to rise for 30 minutes in a warm place.
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Dot the top of the stollen with the remaining 1 tablespoon softened unsalted butter.
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Bake for 45 to 55 minutes, or until golden and cooked through (190 F internal temperature), covering with foil if over-browning.
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Brush the warm loaf with 1/2 cup melted unsalted butter and generously dust with 1/2 cup confectioners' sugar; cool on a rack.
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Wrap the stollen tightly in foil and store in a cool place for two to three weeks to ripen before serving.