Name: Glazed Fruit Stollen
Yield: 2
Ingredients: 1 1/4 c. barely warm milk -; 1/2 oz. dried yeast -; 1/2 c. superfine sugar -; 4 3/4 c. bread flour -; 1/4 tsp. Sea salt -; 2 stick butter -; 2 eggs -; 3/4 c. golden raisins -; 1/2 c. dried cherries -; 1/2 c. finely chopped dried apricots -; c. mixed candied citrus -; 1/4 c. red glacé cherries -; c. slivered almonds -; 1 tbsp. finely grated lemon rind -; 8 oz. marizpan -; 1 1/2 c. confectioners’ sugar -; 2 tbsp. milk -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Glazed Fruit Stollen

1. 1 1/4 c. barely warm milk -

2. 1/2 oz. dried yeast -

3. 1/2 c. superfine sugar -

4. 4 3/4 c. bread flour -

5. 1/4 tsp. Sea salt -

6. 2 stick butter -

7. 2 eggs -

8. 3/4 c. golden raisins -

9. 1/2 c. dried cherries -

10. 1/2 c. finely chopped dried apricots -

11. c. mixed candied citrus -

12. 1/4 c. red glacé cherries -

13. c. slivered almonds -

14. 1 tbsp. finely grated lemon rind -

15. 8 oz. marizpan -

16. 1 1/2 c. confectioners’ sugar -

17. 2 tbsp. milk -

How to cook deliciously - Glazed Fruit Stollen

1. Stage

Combine milk, yeast, and 1 tablespoon of the sugar in small bowl; cover, stand in a warm place about 10 minutes or until mixture is frothy.

2. Stage

Meanwhile, sift flour, salt, and remaining sugar into large bowl; rub in butter.

3. Stage

Stir yeast mixture and eggs into flour mixture; mix to a soft, sticky dough. Stir in fruit, nuts, and rind. Place dough in oiled bowl, cover with oiled plastic wrap; stand in warm place about 1 hour or until doubled in size.

4. Stage

Grease two baking sheets.

5. Stage

Turn dough onto floured surface, knead about 5 minutes or until smooth. Divide dough in half. Roll each half into 8- by 12-inch rectangle. Roll marzipan into two 10-inch logs; place along center of dough. Fold dough over marzipan, transfer to sheets. Cover with oiled plastic wrap, stand in warm place about 1 hour or until doubled in size.

6. Stage

Preheat oven to 400 degrees F.

7. Stage

Bake stollen 15 minutes. Reduce oven to 325 degrees F. Bake an additional 25 minutes or until browned and hollow sounding when tapped. Stand on pans 5 minutes before transferring to wire racks to cool.

8. Stage

Sift confectioners' sugar into medium bowl; stir in extra milk. Drizzle glaze over warm stollen.