Old fashioned holiday Stollen filled with candied fruits, raisins, and almonds, and flavored with the rich spice of cardamom and vanilla extract. Stollen is traditionally covered with a thick blanket of powdered sugar, or a sweet powdered sugar icing.

Stollen

Ingredients:

Sponge:

1/3 cup warm water (110 to 115 degrees)

1 cup warm milk (110 to 115 degrees) (preferably whole milk)

2 teaspoons granulated sugar

1½ teaspoons salt

1 package active dry yeast

2 cups all-purpose flour

Dough:

1 cup raisins

2/3 cup blanched slivered almonds

2/3 cup candied fruit, chopped

¼ cup candied cherries, chopped

3½ to 4 cups all-purpose flour, divided, plus additional for work surface

1 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs, room temperature

2 teaspoons ground cardamom

2 teaspoons pure vanilla extract

Powdered Sugar Topping:

About ½ cup confectioners (powdered) sugar

- Or -

Powdered Sugar Icing:

1½ cups confectioners (powdered) sugar

½ teaspoon pure vanilla extract

¼ teaspoon pure almond extract

5 to 6 teaspoons milk (preferably whole milk)

Candied cherries to decorate (optional)

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Sponge:

1. In a medium mixing bowl, combine warm water, warm milk, sugar, salt, and yeast; stir until yeast is dissolved. Let stand until mixture is foamy, about 10 minutes. Add flour, stir until mixture is smooth. Cover bowl and let sponge rise is a warm place until doubled in size, 1 to 2 hours.
   
   Dough:
2. In a medium bowl, combine raisins, almonds, candied fruit, candied cherries, plus 3 tablespoons flour to keep the fruit from sticking together. Set aside.
   
   
3. In a large bowl, Stir together butter and sugar. Add eggs; beat until thoroughly mixed. Add sponge mixture, cardamom, and vanilla; stir until well mixed. Add fruit mixture, stir until mixed. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
   
4. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
5. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
6. Prepare two large baking sheets; light grease with shortening.
   
   
7. Punch dough down. Divide dough into thirds; use a third for each Stollen. On a lightly floured board, roll each piece into an 8x10 inch oval. Fold in half lengthwise; place on baking pan. Cover and let Stollens rise is a warm place until doubled in size, 1 to 2 hours.
   
   
8. Preheat oven to 350 degrees F.
   
   Bake:
   
9. Bake 30 to 45 minutes, or until loaves are a light golden brown and sound hollow when tapped. Remove from oven. Place pan on a wire cooling rack to cool.
   
   Powdered Sugar Topping:
10. Before serving, use a fine-mesh sieve to dust the top of the Stollens with confectioners sugar.
    
    - Or -
    
    Powdered Sugar Icing:
11. In a small bowl, combine confectioners sugar, vanilla extract, almond extract, and enough milk to make a good spreading consistency. Spread icing onto cooled Stollens. Decorate with candied cherries (optional.)
    
    Makes 3 Stollen
    
    TheBakingPan.com
    ___________________________________________________