Cranberry Stollen
Ingredients
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup walnut halves
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 tablespoons spiced rum
- 1 1/2 teaspoons Flesichmann’s Instant Yeast
- 1/2 cup whole milk, warm to touch
- 1/3 cup unsalted butter, melted & cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups bread flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Melted butter
- Powdered sugar
To Finish:
PRODUCTS
Instructions
- In a small mixing bowl stir together the cranberries, raisins, walnuts, lemon zest, orange zest & rum. Refrigerate as you prepare the dough to allow the fruits to marinate.
- In the bowl of a stand mixer fitted with the dough hook attachment add the milk & yeast. Let stand for 5 minutes to allow the yeast to activate.
- Add the milk, butter, egg, vanilla, flour, sugar, nutmeg & salt. Mix on low speed until a smooth & elastic dough is formed, about 5 minutes. If dough appears sticky, add a touch more flour.
- Cover & let rise until doubled in size, about 2 hours.
- Fold in the marinated fruit mixture. Shape or roll out dough into a loaf.
- Transfer the loaf to a lined baking sheet, cover & let rise for 30 minutes. Preheat the oven to 350(f) degrees as the bread rises.
- Bake until cooked throughout & golden, about 30 minutes.
- Brush with melted butter & dust generously with powdered sugar. Let cool to room temperature before slicing & serving.
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