Serves: 2
Total Calories: 1,753
Soak raisins in rum or orange juice for 2 hours. In a small bowl, dissolve yeast in warm water. In a large mixer bowl, place yeast mixture, granulated sugar, salt, 3 eggs, egg yolk, 1/2 cup butter or margarine and 1 3/4 cups flour. Beat on medium speed for 10 minutes, scraping bowl frequently. Stir in remaining flour, almonds, fruit and orange rind mix well. Cover and let rise in a warm place, free from drafts, until doubled, about 1 1/2 to 2 hours. Stir down dough, turn onto a well-floured surface and knead 15 times cover with a bowl and let rest 10 minutes. Divide dough into two portions roll each into a 10 x 7-inch oval. Spread each with melted butter or margarine. Fold lengthwise in half and firmly press the folded edge. Place on a greased baking sheet. Cover and let rise in a warm place, free from drafts, until doubled, 45 to 60 minutes. Heat oven to 350° F. Five minutes before baking, beat egg white and 1 tablespoon water gently brush over the top of each loaf. Bake for 25 to 30 minutes or until golden brown. Cover lightly with foil for the last 10 minutes of baking to prevent excessive browning. Cool on wire racks. Sprinkle with optional powdered sugar.
Note: To freeze, wrap tightly in foil and thaw before dusting with optional powdered sugar.
This Stollen recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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