Christmas Stollen? Southwest? A Daring Baker’s Challenge Recipe

Ingredients

• Stollen Wreath
• Makes one large wreath or two traditional shaped Stollen loaves. Serves 10-12 people
• Ingredients
• ¼ cup (60ml) lukewarm water (110º F / 43º C)
• 2 packages (4 1/2 teaspoons) (22 ml) (14 grams) (1/2 oz) active dry yeast
• 1 cup (240 ml) milk
• 10 tablespoons (150 ml) (140 grams) unsalted butter (can use salted butter)
• 5½ cups (1320 ml) (27 ozs) (770 grams) all-purpose (plain) flour (Measure flour first – then sift- plus extra for dusting)
• ½ cup (120 ml) (115 gms) sugar
• ¾ teaspoon (3 ¾ ml) (4 ½ grams) salt (if using salted butter there is no need to alter this salt measurement)
• 1 teaspoon (5 ml) (6 grams) cinnamon
• 3 large eggs, lightly beaten
• Grated zest of 1 lemon and 1 orange
• 2 teaspoons (10 ml) (very good) vanilla extract
• 1 teaspoon (5 ml) lemon extract or orange extract
• ¾ cup (180 ml) (4 ¾ ozs) (135 grams) mixed peel (link below to make your own)
• 1 cup (240 ml) (6 ozs) (170 gms) firmly packed raisins
• 3 tablespoons (45ml) rum
• 12 red glacé cherries (roughly chopped) for the color and the taste. (optional)
• 1 cup (240 ml) (3 ½ ozs) (100 grams) flaked almonds
• Melted unsalted butter for coating the wreath
• Confectioners’ (icing) (powdered) sugar for dusting wreath
• The stollen tastes even better in a couple of days and it toasts superbly…. so delicious with butter and a cup of tea….mmmmm
• The following is for the recipe as written and uses the 45 mls of rum and two coatings of butter and icing sugar
View Full Recipe at Everyday Southwest