Christmas Stollen? Southwest? A Daring Baker’s Challenge Recipe by Sandra

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Ingredients

Stollen Wreath
Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people
Ingredients
Â¼ cup (60ml) lukewarm water (110Âº F / 43Âº C)
2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
1 cup (240 ml) milk
10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
5Â½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first â then sift- plus extra for dusting)
Â½ cup (120 ml) (115 gms) sugar
Â¾ teaspoon (3 Â¾ ml) (4 Â½ grams) salt (if using salted butter there is no need to alter this salt measurement)
1 teaspoon (5 ml) (6 grams) cinnamon
3 large eggs, lightly beaten
Grated zest of 1 lemon and 1 orange
2 teaspoons (10 ml) (very good) vanilla extract
1 teaspoon (5 ml) lemon extract or orange extract
Â¾ cup (180 ml) (4 Â¾ ozs) (135 grams) mixed peel (link below to make your own)
1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
3 tablespoons (45ml) rum
1 cup (240 ml) (3 Â½ ozs) (100 grams) flaked almonds
Melted unsalted butter for coating the wreath
Confectionersâ (icing) (powdered) sugar for dusting wreath
The stollen tastes even better in a couple of days and it toasts superblyâ¦. so delicious with butter and a cup of teaâ¦.mmmmm
The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar

View Full Recipe at Everyday Southwest