Serves: 5
Total Calories: 999
Yield: 1 Large Loaf

3/4 cup sugar
1 stick (1/2 cup) soft butter divided
2 eggs
2 tablespoons (2 packets) active dry yeast
1/3 cup nonfat dry milk powder
1/2 teaspoon salt
1 cup lukewarm water
1 teaspoon almond extract
2 cups whole wheat flour
3-4 cups white unbleached flour
1/2 cup sliced or chopped almonds
1 tablespoon grated orange peel
1 tablespoon grated lemon peel
2 tablespoons melted butter
confectioners' sugar to sprinkle on top
FRUIT MIXTURE
1/2 cup raisins
1/2 cup currants
2 cups diced candied fruit
1/2 cup rum or brandy

1. Place all the fruit mixture ingredients in a small bowl and let stand for 30 minutes.

2. Place the sugar and 3/4 stick (6 tablespoons) of the butter in a large bowl and blend with a wooden spoon. Add the eggs, yeast, milk powder, salt, lukewarm water, and almond extract, and beat until well blended. Add the whole wheat flour and 2 1/2 cups white flour. Beat with the spoon, adding more flour a little at a time until you can handle the dough.

3. Sprinkle the dough with a little flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 5 minutes, or until the dough is smooth and elastic. Shape into a ball.

4. Wash and dry the bowl, butter it, and add the dough ball. Turn it over, cover, and set in a warm place for about an hour, or until doubled in bulk. Thoroughly butter a baking sheet and set aside.

5. Punch down the risen dough and flatten it out with your fingers. Top with the fruit mixture (and its liquid), the almonds, and the grated orange and lemon peel, and work them into the dough until well distributed. Pat the dough into a rectangle about 8-x-16 inches and spread the remaining butter on top. Fold one of the long sides to the center, then fold the other side to the center so that it overlaps just a bit. Pinch the seam together and taper the ends neatly. If some of the fruit falls out, just stick it on top.

6. Using two wide spatulas, carefully transfer the stollen to the prepared baking sheet. Cover and let rise for about an hour, or until doubled in bulk.

7. Brush the top with melted butter. Place in a preheated 375°F oven and bake for 40 minutes, or until well browned. Remove from the oven and let cool on the baking sheet. While the stollen is still warm, dust with confectioner’s sugar. When it has cooled completely, dust again (once or twice) with confectioner’s sugar.

Nutritional Facts:

Serves: 5
Total Calories: 999
Calories from Fat: 271

More Recipes from the Great Natural Breads Made Easy Cookbook:
Basic Sweet Yeast Dough
Jam Buns
Swedish Tea Ring
Caramel Rolls (Schnecken)
Crumb Cake
Hot Cross Buns
Turnovers
Stollen
Kulich
Panettone