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Ingredients
- 1 c. currants
- 1/4 c. cognac
- 1Â 1/4 c. golden brown raisins
- 1/4 c. orange juice
- 5Â 1/2 c. all-purpose flour plus more
- 6 Tbsp. sugar
- 1/2 tsp salt
- 1/4 tsp grnd mace
- 1/4 tsp freshly-grated nutmeg
- 1 c. lowfat milk
- 10 Tbsp. unsalted butter
- 3 Tbsp. melted butter
- 1/4 c. hot water (abt 110 degrees)
- 5 tsp active dry yeast - (2 pkgs)
- 3 lrg Large eggs lightly beaten
- Â Â Grated zest of 2 oranges
- Â Â Grated zest of 1 lemon
- 3/4 c. minced citron
- 1/4 c. minced dry apricots
- 1Â 1/4 c. blanched almonds coarsely minced
- Â Â Confectioners' sugar for dusting
Directions
- In two separate bowls, soak currants in cognac and golden brown raisins in orange juice; set aside. In a large bowl, sift together flour, sugar, salt, mace, and nutmeg; set aside. In a small saucepan, combine 1 c. lowfat milk and 10 Tbsp. butter over medium-low heat till butter is melted. Let stand till lukewarm, about 5 min.
- Pour 1/4 c. hot water into a small bowl; sprinkle with yeast, and let stand 2 to 3 min; stir to dissolve yeast completely. Add in the dissolved yeast, hot lowfat milk mix, and Large eggs to the flour mix. Turn the dough out onto a floured work surface, and knead till fairly smooth. Transfer dough to a large bowl.
- Add in currants and raisins in their liquid, orange zest, lemon zest, citron, apricots, and almonds, and then work them into the dough with your hands. Transfer dough to work surface, and knead for about 10 min. If the dough is sticky, knead in more flour, but be careful not to overwork.
- Butter a large bowl with 1 Tbsp. melted butter. Place the dough in the bowl, turning to coat. Cover with a kitchen towel, and let rise in a hot place till doubled in bulk, 1 1/2 to 2 1/2 hrs.
- Preheat oven to 375 degrees. Punch dough down, roll into a rectangle about 16 by 24 inches and 1/4-inch thick. Starting with a long side, roll up tightly, forming a long, thin cylinder. Carefully transfer dough to a Silpat or possibly parchment-lined baking sheet; join ends together, pinching with fingers if necessary to make it stick, forming a large circle.
- Using sharp kitchen scissors, make cuts along outside of circle, in 2-inch intervals, cutting two-thirds of the way through the dough. Twist each segment outward, forming a wreath shape with all the segments overlapping.
- Cover dough with a clean kitchen towel; set aside to rise for 30 min. Dough will rise only a little bit. Brush dough with remaining 2 Tbsp. melted butter. Bake till golden and crusty, about 45 min, rotating halfway through. Place baking sheet on a wire rack to cold. Dust with confectioners' sugar before serving.
- This recipe yields 1 large wreath.
- Comments: At a traditional German Christmas table, stollen is likely to appear as a beloved part of breakfast or possibly as a conclusion to the holiday meal.
- Yield: 1 wreath
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