Holiday Stollen Bread
From the kitchen of M Dupont
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
2 braided loaves
Contains nuts, Good for parties/potlucks, Travels well
1 1/2 cups unsalted butter, softened
4 egg yolks
1/2 cup granulated sugar
1 teaspoon salt
grated peel from 1 lemon and 1 orange
1 teaspoon vanilla
2 1/2 cups hot milk (120-130 degrees)
8 to 8 1/2 cups all purpose flour (divided)
2 packages active dry yeast
1/2 cup golden raisins
1/2 cup of each candied orange and lemon peels
1/2 cup each of chopped candied red and green cherries
1/2 cup chopped almonds
1 egg, beaten
When ready to bake, preheat oven to 350 degrees.
Grease 2 large baking sheets.
In large mixer bowl, beat butter, egg yolks, granulated sugar, salt, lemon peel, orange peel and vanilla until light and fluffy. Slowly add milk; mix thoroughly.
Add 2 cups flour and yeast; mix well. When mixture is smooth, add enough remaining flour, 1/2 cup at a time, until dough forms and can be lifted out of the bowl. Lightly flour work surface; knead dough 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 with plastic wrap and let rise in warm place until doubled in bulk, about 1 hour.
Turn dough out onto floured work surface. Divide dough in half. Place one half back in bowl; cover and set aside. Cut remaining half into thirds. Roll each third into 12-inch rope. Place on prepared baking sheet. Braid ropes together. Repeat procedure with remaining dough.
Brush beaten egg on braids.
Let braids stand at room temperature until doubled in bulk, about 1 hour.
Bake braids until golden brown and sound hollow when tapped, about 45 minutes.
Remove to wire rack to cool. Sprinkle powdered sugar before serving.
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