Dresden Stollen

Adapted from Gourmet Magazine, December 1977
Makes 2 loaves
Active time 1 hour; start to finish 5 hours

Ingredients:

For fruit filling:
½ cup diced mixed candied fruit or fruit peel
¼ cup golden raisins
¼ cup dried currents
¼ cup glace or dried cherries, halved
¼ cup dark rum

For dough:
1 envelope active dry yeast
¾ cup milk total: ¼ cup warm milk for proofing yeast, plus ½ cup milk for later use in dough
½ cup granulated sugar for use in dough, plus ½ teaspoon sugar for proofing yeast
½ teaspoon salt
½ teaspoon almond extract
½ teaspoon lemon zest
1¾ to 2 cups all-purpose flour, used in two stages, plus more for flouring work surfaces and tossing with almonds and fruit mixture
1 cup almond flour, used in two stages
1 egg
¾ stick (6 tablespoons) butter, well softened, plus more for brushing inside of loaves and buttering dough-rising bowls
½ cup slivered, blanched almonds, lightly toasted
¼ teaspoon cinnamon
confectioners’ sugar for dusting finished Stollen

Preparation:

In a bowl combine dried fruit, raisins, currents, and cherries with rum, and let the mixture macerate, covered, overnight.

In a small bowl proof 1 envelope active dry yeast in ¼ cup warm milk with ½ teaspoon sugar for 10 minutes. In a saucepan (or use a bowl in a microwave using low to medium heat) combine ½ cup milk, ¼ cup sugar, and ½ teaspoon salt, cook the mixture over low heat, stirring until it is warm, and transfer to a bowl.

Drain the fruit mixture in a sieve set over the milk mixture, and stir the juices into the milk mixture with ½ teaspoon each of almond extract and lemon zest, and add the yeast mixture. Add ½ cup each of all-purpose flour and almond flour, stir the mixture until it is well combined, and let it rise, covered, in a warm place for 1 hour.

Stir down the dough, add 1 egg, lightly beaten, and ½ cup more each of all-purpose flour and almond flour, and blend in ¾ stick (6 tablespoons) of butter, well softened. Turn the dough out on a floured surface and knead it, adding ¾ to 1 cup flour, or enough to keep it from being sticky, for 10 to 15 minutes, or until it is smooth and elastic.

Spread the fruits on paper towels, pat them dry, and in a large sieve toss them with the ½ cup slivered, blanched almonds, lightly toasted, and 2 tablespoons flour. Halve the dough, form each half into a rough rectangle, and press the fruit mixture into each rectangle, folding and turning the rectangles several times to incorporate the fruit. Form the dough into 2 balls, put each ball in a lightly buttered bowl, turning the balls to coat them with the butter, and let the balls rise, covered in a warm place for 3 hours, or until they triple in bulk.

Press down the dough and roll each piece into a 9- by 5-inch rectangle on a well-floured surface. Brush the top of each rectangle well with melted butter, in a small dish mix ¼ cup sugar with ¼ teaspoon cinnamon, and sprinkle half the mixture on each rectangle. Fold a long side of each rectangle over the top, a little past the center and press up the folds but do not press the center edges down. Transfer the rolls, seam side up, to a buttered cookie sheet, leaving 4 inches between them, and let them rise, lightly covered, for an hour, or until they are almost double in bulk. Brush the tops well with melted butter and bake the Stollen in a pre-heated 375 degree oven for 30 minutes or until they are golden. Dredge the warm Stollen in confectioners sugar, transfer them to a rack and let them cool. The Stollen will keep, wrapped in plastic wrap and foil, for 2 to 3 weeks; it keeps for months well-wrapped in the freezer as well.