Whole Wheat Christmas Stollen Recipe
Ingredients
| Active dry yeast | 1 Tablespoon | |
| Warm water - 1/4 cup (105°-115°F) | ||
| Milk | 1/3 Cup (16 tbs), scalded | |
| Egg | 1 | |
| Whole wheat flour - 2 3/4 cups, measured scoop and level | ||
| Salt | 1/4 Teaspoon | |
| Brown sugar | 1/4 Cup (16 tbs) | |
| Butter - 4 tablespoons (1/2 stick), cut into 1-inch pieces | ||
| Lemon extract - 3/4-1 teaspoon | ||
| Almond extract - 3/4-1 teaspoon | ||
| Lemon rind - 1 teaspoon, grated | ||
| Vanilla extract - 1 1/2-2 teaspoons | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/4 Cup (16 tbs) | |
| Dried apricots | 1/2 Cup (16 tbs) | |
| Dried un-sugared pineapple - 1/2 cup | ||
| Powdered sugar - for topping | ||
Directions
FOR GETTING READY
1) With a plastic cup to sprinkle yeast over 1/4 cup warm water.
2) Let stand in a warm place about 5 minutes until it dissolves or puffs.
3) In your food processor, use the METAL BLADE setting to coarsely chop the nuts, apricots and pineapple separately, by adding a bit of flour to prevent from stickiness.
4) In the work bowl, add flour, salt, brown sugar and butter. Pulse on/off to mix.
5) Add lemon and almond.
6) On a lightly floured surface, punch down the dough, to knead in raisins, almonds, apricots and pineapple.
7) Roll the dough into a square of 11 x 11 inches.
8) Fold over one side by lapping 2/3 over the other side.
9) Press the center of the loaf upward between your palms to form the characteristic stollen "hump," as illustrated.
10) On a buttered cookie sheet, place the stolen.
11) Cover with plastic bag and allow rising in a warm place until doubled, about 1 1/2 hours.
12) Preheat oven to 325°.
MAKING
13) Place inside oven to bake for 30 minutes or until golden.
14) Immediately transfer the loaf on wire rack for cooling.
SERVING
15) Serve the bread warm or cool with your choice of dip or spread.
1) With a plastic cup to sprinkle yeast over 1/4 cup warm water.
2) Let stand in a warm place about 5 minutes until it dissolves or puffs.
3) In your food processor, use the METAL BLADE setting to coarsely chop the nuts, apricots and pineapple separately, by adding a bit of flour to prevent from stickiness.
4) In the work bowl, add flour, salt, brown sugar and butter. Pulse on/off to mix.
5) Add lemon and almond.
6) On a lightly floured surface, punch down the dough, to knead in raisins, almonds, apricots and pineapple.
7) Roll the dough into a square of 11 x 11 inches.
8) Fold over one side by lapping 2/3 over the other side.
9) Press the center of the loaf upward between your palms to form the characteristic stollen "hump," as illustrated.
10) On a buttered cookie sheet, place the stolen.
11) Cover with plastic bag and allow rising in a warm place until doubled, about 1 1/2 hours.
12) Preheat oven to 325°.
MAKING
13) Place inside oven to bake for 30 minutes or until golden.
14) Immediately transfer the loaf on wire rack for cooling.
SERVING
15) Serve the bread warm or cool with your choice of dip or spread.
Chef
