Serves: 2
Total Calories: 2,590
* Mix together adding a bit more milk if necessary to make good consistency for spreading. Coat loaves with glaze and decorate with a few pieces of candied fruit before glaze sets. In small saucepan, mix together milk, 1/2 cup sugar, salt and butter bring to boil, stirring. Remove from heat cool to lukewarm.
In large bowl of electric mixer combine dry yeast, lukewarm water and 1 tablespoon sugar mixing to dissolve let stand 5 minutes. Stir in 1 cup unbleached flour and cooled milk-sugar mixture. Let stand in warm place until bubbly, about 1/2 hour.
Meanwhile, mix currants (or currants and raisins) with rum or brandy, lemon juice and rind add the 4 spices. Let stand, stirring from time to time.
When yeast mixture is bubbly, stir in eggs and yolk, currants (or currants and raisins), candied fruits and 5 of the 6 cups of flour. If using a dough hook on electric mixer, beat at low speed for 5 to 6 minutes or blend by hand. Dough will be sticky and rather soft turn dough out onto well floured board. Knead in the last cup of flour by hand and continue kneading for 4 to 5 minutes. Place dough in well oiled bowl and turn dough over to cover with oil. Cover with a dampened dish towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
Punch dough down, knead for 1 minute, divide in half and shape into long oval loaves. Brush top with melted butter and place on well oiled baking sheet. Cover with a dampened dish towel, let rise in warm place until double in bulk, about 1 hour.
Bake in a preheated 375° F oven for 50 minutes or until lightly brown and hollow sounding when tapped. When cold, prepare glaze.
Note: This sounds like a complicated recipe but it isn't. It's fun to knead bread, but the work is shortened with a dough hook attachment of an electric mixer. These loaves make lovely Christmas presents, too!
This Christmas Stollen recipe is from the Holiday Cookbook Cookbook. Download this Cookbook today.
