HOLIDAY STOLLEN BREAD by Bob Packer
INGREDIENTS:
1.5 unsalted butter, softened
4 egg yolks
.5 cup granulated sugar
1 teaspoon salt
Grated peel from 1 lemon and 1 orange
1 teaspoon vanilla extract
2.5 cups hot milk (120 – 130°)
8 to 8.5 cups all purpose flour (divided)
2 packages active dry yeast*
.5 cup golden raisins
.5 cup EACH candied orange and lemon peel**
.5 cup EACH chopped candied red and green cherries**
.5 cup chopped almonds
1 egg, beaten
Powdered sugar
Note: *I used 1.5 Tablespoon instant dry yeast.
**I used 2 cups of mixed candied fruit.
PROCEDURES:
In large mixer bowl, beat butter, egg yolks, granulated sugar, salt, lemon peel, orange peel and vanilla until light and fluffy.*
Slowly add milk and mix thoroughly.
Add two cups flour and yeast and mix well.
When mixture is smooth, add enough remaining flour, .5 cup at a time, until dough forms and can be lifted out of the bowl.
Knead on a lightly floured surface until smooth and elastic, about 10 minutes.
Mix raisins, candied orange and lemon peels, cherries and almonds in medium bowl.
Knead fruit mixture into dough.
Place dough in greased bowl, cover and let rise in warm place until doubled, about 1 hour**
Grease two large baking sheets.
Turn dough onto floured work surface.
Divide dough in half.
Place one half back into bowl, cover and set aside.
Cut remaining half into thirds
Roll each third into 12 inch rope.
Place side by side on prepared baking sheet.
Pinch one end together to seal and braid ropes. Pinch the end.
Repeat procedure with remaining dough.
Brush braids with beaten egg and let stand at room temperature until doubled, about 1 hour.**
Preheat oven to 350°F (180°C) (Gas Mark 4).
Bake braids until golden brown and sound hollow when tapped, about 45 minutes.
Remove to wire rack to cool
Sprinkle heavily with powdered sugar.
Note: *I used a Kitschenaid mixer for mixing and kneading.
**I let my dough rise in the oven with the oven light on.
If you are not in the Christmas spirit, this will definitely do!!
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