Stolle de Noel (Christmas Stollen)

Our version of this 14th-century German holiday bread contains a lot less butter, but is chock-full of dried fruits and has the same characteristic firm, dry texture of the original.

Yield: 16 servings (serving size: 1 slice)

Ingredients

• Marinated fruit:
• 1/4  cup  kirsch (cherry brandy) or apple juice
• 3  tablespoons  candied lemon peel
• 3  tablespoons  candied orange peel
• 3  tablespoons  candied citron
• 3  tablespoons  dried currants
• 3  tablespoons  golden raisins
• 
  Dough:
• 1  package dry yeast (about 2 1/4 teaspoons)
• 1/4  teaspoon  granulated sugar
• 1/4  cup  warm water (100° to 110°)
• 3 1/2  cups  all-purpose flour, divided
• 1/2  cup  fat-free milk
• 1/4  cup  granulated sugar
• 1/4  cup  butter or stick margarine, melted
• 1  teaspoon  salt
• 1  large egg
• 1/2  cup  coarsely chopped almonds
• Cooking spray
• 
  Glaze:
• 1  tablespoon  butter or stick margarine, softened
• 2  tablespoons  powdered sugar

Preparation

To prepare the marinated fruit, combine first 6 ingredients in a small bowl, and let stand 1 hour. Drain the mixture in a sieve over a bowl, reserving the brandy and fruit mixture separately.

To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 1/2 cups flour, reserved brandy, milk, 1/4 cup granulated sugar, 1/4 cup butter, salt, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in marinated fruit, 1 1/2 cups flour, and almonds. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, about 2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Roll into a 13 x 8-inch oval on a lightly floured surface. Place on a baking sheet coated with cooking spray; fold dough over lengthwise, leaving a 3-inch border. Cover and let rise 1 hour.

Preheat oven to 350°.

Uncover dough, and bake at 350° for 25 minutes or until browned and loaf sounds hollow when tapped; cool. Brush with 1 tablespoon butter; sprinkle with powdered sugar.

Nutritional Information

Calories:

218 (24% from fat)

Fat:

5.8g (sat 1g,mono 2.7g,poly 1.6g)

Protein:

4.4g

Carbohydrate:

33.2g

Fiber:

1.4g

Cholesterol:

14mg

Iron:

1.6mg

Sodium:

213mg

Calcium:

32mg