Stollen (German Christmas Loaf)

Let's Cook

1. Step 1.

   Combine in a medium bowl and let stand until the yeast is dissolved, about 5 minutes: 1 ½ cups (355g) warm (105° to 115°F) water or milk; 2 envelopes (1 ½ tablespoons) active dry yeast

2. Step 2.

   Add: 1 cup (125g) all-purpose flour

3. Step 3.

   Cover this sponge and let it rest in a warm place until light and foamy, about 1 hour.

4. Step 4.

   Beat in a large bowl until light and creamy: 3 sticks (12 oz or 340g) unsalted butter, softened; ¾ cup (150g) sugar

5. Step 5.

   Beat in one at a time: 3 large eggs

6. Step 6.

   Add: ¾ teaspoon salt; ¾ teaspoon grated lemon zest

7. Step 7.

   Beat in the sponge, then gradually knead in: 5 to 7 cups (625 to 875g) all-purpose flour

8. Step 8.

   Knead until the dough is smooth and elastic but not dry or stiff. Cover and let rise until doubled in bulk, 1 to 1 ½ hours.

9. Step 9.

   Toss together in a small bowl: 1 ½ cups raisins; 1 ½ cups chopped or slivered blanched almonds; (½ cup chopped candied fruits); Flour (just enough to coat)

10. Step 10.

    Transfer the dough to a floured work surface. Knead in the fruit and nut mixture. Divide the dough into 2 equal pieces. Working with one at a time (and keeping the other covered), roll a piece of dough into an oval about 16 inches long, 9 inches wide, and ½ inch thick. Do not roll out to the edges of the oval—the edges should be thicker than the center. Brush the top of the dough with half of: 2 tablespoons butter, melted

11. Step 11.

    Fold the oval slightly less than half lengthwise so the long edges of the dough are about ½ inch apart. Tuck the two short ends (about 1 inch on each end) underneath the loaf. Place the stollen on a greased baking sheet. Shape the other piece of dough in the same way. Loosely cover both loaves with oiled plastic wrap and let rise in a warm place (75° to 85°F) for about 45 minutes. The dough does not have to fully double in volume; a three-quarter rise is enough.

12. Step 12.

    While the stollens rise, position a rack in the center of the oven and preheat to 350°F.

13. Step 13.

    Bake the loaves until deep golden brown and a knife inserted in the center comes out clean, 50 to 60 minutes.

14. Step 14.

    Brush the loaves with: 3 tablespoons butter, melted

15. Step 15.

    Sift over the top: ¼ cup powdered sugar

16. Step 16.

    Return to the oven for 3 minutes. Sift over the top: ¼ cup powdered sugar

17. Step 17.

    Transfer to a rack to cool.