CHRISTMAS STOLLEN WITH ICING

Christmas Stollen with Icing image

Categories Brunch Bread Bake Fruit Christmas Breakfast

Number Of Ingredients 16

Ingredients

1 1/3 cups plus 1 1/2 teaspoons Lukewarm Milk (95-100°F)
1 1/2 teaspoons Lukewarm Water (95-100°F)
1 cup plus 1 1/2 teaspoons Sugar
2 1/4 teaspoons Yeast
6 1/3 cups All Purpose Flour, divided
1 1/2 cups Golden Raisins
1 cup Blanched Slivered Almonds
1 cup Chopped Candied Fruit
1 1/4 cups (2 1/2 sticks) Unsalted Butter, room temperature, divided
2 Eggs
2 1/2 teaspoons Ground Cardamom
1/2 teaspoon Ground Cinnamon
1 teaspoon Ground Cloves
2 teaspoons Vanilla Extract, divided
1/2 teaspoon Salt
3 cups Confectioners' Sugar, sifted after measuring

Steps:

Sponge
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast and stir until smooth. Let stand until foamy, about 10 minutes. Add 2 2/3 cups flour and remaining lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 30 minutes.
Dough
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using a stand mixer with the mixing paddle, beat 1 cup unsalted butter and sugar until light and fluffy. Beat in eggs, cardamom, cinnamon, cloves, 1 teaspoon vanilla and salt. Beat in sponge. Stir in fruit and nuts. Stir in remaining flour, 1/2 cup at a time. The dough should be slightly sticky. Replace the mixer paddle with the dough hook. Knead the dough for 3-5 minutes, until it is smooth and elastic. Lightly oil a large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours. Place a Silpat mat or parchment paper on a large baking sheet. Punch dough down. Divide dough in half. Pat each half into 10" x 16" oval. Fold in half lengthwise to form a 5" x 16" loaf. Place seam side down on the prepared baking sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours. Position racks in lower and upper thirds of oven and preheat to 325°F. Switch the positions of the loaves after 30 minutes. Bake for 1 hour, until loaves are golden brown and sound hollow when tapped on bottom. Transfer to a baking rack and cool slightly.
Icing
In a small saucepan over low heat, warm 1/4 cup unsalted butter and 4 tablespoons water, stirring occasionally, until the butter is melted and the liquid is gently simmering. Remove the pan from the heat. Sift the confectioners' sugar into the pan and mix with a rubber spatula until the icing is thick and creamy. Mix in the remaining teaspoon vanilla. Drizzle the icing over each stollen and spread to cover each loaf. Let the icing set for about 10 minutes.
Serve warm or at room temperature.