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Рецепт Old Fashioned Stollen With Almonds
by Global Cookbook

Old Fashioned Stollen With Almonds
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Ингредиенты

  • 1 1/3 c. plus 1 1/2 tsp. lukewarm lowfat milk (95F. to 100F.)
  • 1 1/2 tsp lukewarm water (95F. to 100F.)
  • 1 1/2 tsp sugar
  • 1 x fresh yeast cake
  • 2 2/3 c. all purpose flour
  • 3 1/2 c. plus 3 Tbsp. (about) all purpose flour
  • 1 1/3 c. raisins
  • 2/3 c. blanched slivered almonds
  • 2/3 c. minced candied fruit
  • 1 c. unsalted butter room temperature (2 sticks)
  • 1 c. sugar
  • 2 x Large eggs
  • 1 Tbsp. grnd cardamom
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Инструкции

  1. For sponge:Stir 1 1/2 tsp. lukewarm lowfat milk, 1 1/2 tsp. lukewarm water and 1 1/2 tsp. sugar in large bowl. Add in yeast cake and stir till smooth.
  2. Let stand till foamy, about 10 min. Add in flour and remaining 1 1/3 c. lukewarm lowfat milk and mix well. Cover and let sponge rise in hot draft-free area till doubled in volume, about 1 hour 15 min.
  3. For dough:Mix 3 Tbsp. flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl till light and fluffy. Beat in Large eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Fold in sufficient remaining flour 1/2 c. at a time to create slightly sticky dough. Turn dough out onto lightly floured surface and knead till smooth and elastic, adding more flour if very sticky, about 10 min.
  4. Lightly oil large bowl. Add in dough, turning to coat entire surface. Cover
  5. bowl with plastic wrap. Let dough rise in hot draft-free area till doubled in volume, about 2 1/2 hrs.
  6. Grease heavy large cookie sheet. Punch dough down. Divide dough in half.
  7. Pat each half into 10 x 16-inch oval. Mix in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in hot draft-free area till almost double in volume, about 2 hrs.
  8. Position rack in lowest third of oven and preheat to 350F. Bake till loaves are golden brown and sound hollow when tapped on bottom, about 1 hour.
  9. Transfer to rack and cold slightly. Serve hot or possibly at room temperature.
  10. (Stollen can be prepared up to 1 day ahead. Cold completely. Wrap stollen in plastic and store at room temperature.)
  11. Makes 2 loaves.