Recipe

Fruit And Nut Stollen Recipe


Fruit And Nut Stollen Recipe Larkspur / All my dishes
10 months, 3 weeks ago
This is my family's traditional stollen recipe; we make it every Christmas. It is delicious, and even won a prize in a Taste of Home recipe contest!
Prep:100m Cook:20m Servings:36

Larkspur

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Ingredients
  • · 4 to 4-1/2 cups all purpose flour
  • · ¼ cup sugar
  • · 3 tsp. active dry yeast
  • · 1 tsp. ground cardamom
  • · ½ tsp. salt
  • · 1-1/4 cups milk
  • · ½ cup plus 3 tbs. butter, softened, divided
  • · 1 egg
  • · ¼ cup each raisins and dried cranberries
  • · ¼ cup each chopped dried pineapple and apricots
  • · 1/3 cup each chopped walnuts, pecans, and almonds
  • · ½ tsp. lemon extract
  • Lemon glaze:
  • · 1 cup confectioner’s sugar
  • · 4-1/2 tsp. lemon juice

Directions
  1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, cardamom and salt.
  2. In a small saucepan, heat milk and ½ cup butter to 120-130 degrees.
  3. Add to dry ingredients; beat just until moistened.
  4. Add egg, beat until smooth.
  5. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  6. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  7. Place in a bowl coated with nonstick cooking spray, turning once to coat top.
  8. Cover and let rise in a warm place until doubled, about 1 hour.
  9. In a small bowl, combine fruits, nuts, and extract, set aside.
  10. Punch dough down.
  11. Turn onto a lightly floured surface; knead fruit mixture into dough. Divide into thirds.
  12. Roll each portion into a 10-in x 8-in oval.
  13. Melt remaining butter, brush over dough.
  14. Fold a long side over to within 1-in. of opposite side; press edges lightly to seal.
  15. Place on baking sheets coated with nonstick cooking spray.
  16. Cover and let rise until doubled, about 45 minutes.
  17. Bake at 375 degrees for 14-16 minutes or until golden brown.
  18. Remove loaves to wire racks.
  19. Combine glaze ingredients; drizzle glaze over loaves.

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Comments

midgelet 10 months, 3 weeks ago said:
I love anytjing with yeast and esp stollen.Thanks for sharing!High 5


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