Cherylanns Family Favorite Stollen |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 32 |
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This recipe makes 4 loaves of (excellent in texture and flavor) sweet bread. We make many of these at Christmas time and give them away as gifts to family and friends. Ingredients:
2 cups milk |
3 tbsp. active dry yeast (3 pkgs.) |
2 cups whole wheat flour, divided |
2 cups cottage cheese, pressed |
1 cup sugar |
2 large eggs, lightly beaten |
3 egg whites, lightly beaten |
1/4 cup plus 1 tbsp. canola oil, divided |
1 tbsp freshly grated lemon zest |
1 tsp. salt |
7 cups flour |
1 cup raisins |
1 cup dried currants |
1/2 cup craisins (dried cranberries) |
1 cup chopped candied orange and lemon peel |
1 cup toasted blanched almonds, chopped (see tip) |
Directions:
1. Heat milk to steaming; pour into a large mixing bowl and let cool until luke warm. Sprinkle in yeast and let stand until dissolves, 5-10 minutes. Whisk in 1 cup whole wheat flour, cover with plastic wrap and set aside in a warm, draft free place until foamy, about 1/2 hour.
2. Puree cottage cheese in a food processor. Stir the pureed cottage cheese, sugar, eggs, egg whites, 1/4 cup oil, lemon zest and salt into the yeast mixture. Gradually beat in with a wooden spoon, the remaining whole wheat flour and enough flour to make a soft, sticky dough. Turn out onto a lightly floured surface, sprinkle raisins, currants, craisins, candied peel and almonds over it and knead until the fruits and nuts are evenly distributed and the dough is smooth and elastic, about 10 minutes, adding just enough flour to prevent the dough from sticking. Place the dough in a lightly oiled bowl and turn to coat it with oil. Cover with plastic and let rise until doubled in volume, 1-2 hours.
3. Punch the dough down and knead for about 1 minute on a lightly floured surface. Divide it into 4 portions. Roll each portion into an 8 1/2x10 oval. With the side of your hand, crease the dough down its length just off center. Fold the smaller side over the larger and place the loaves at least 4 apart on 2 large, lightly oiled baking sheet. Brush the remaining oil over the tops of the loaves. Cover with plastic and let rise in a warm, draft free place until almost doubled, about 45 minutes.
4. Preheat oven to 350*. Bake the loaves, one sheet at a time, until tops are golden brown and the bottoms sound hollow when tapped, 30-35 minutes.
5. TIPS:
6. Store well wrapped in the freezer for up to 1 month ahead. To reheat, wrap frozen loaves loosely in foil and heat at 300* for 30-40 minutes.
7. To toast whole almonds: Spread almonds on a baking sheet and bake at 350*, stirring once, until fragrant, 7-9 minutes.
8. To chop almonds. Place almonds in a food processor. Pulse a couple of times to make a coarse chopped nut.
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