Show Notes: STOLLEN Two loaf yield.

I know I said I was Irish in my intro, I’m also half German. My Grandma McCann was German and her Stollen, was delicious. The bread is shaped like how you would wrap a baby in a blanket. The baby would be Jesus. I don’t make this stuff up. 

One day before you make the sponge and the fruit soak in two separate containers. Let sit out at room temperature.

SPONGE   FRUIT SOAK

1 cup of flour  Raisins 1 cup

1 cup of water Dried Cranberries ½ cup

1 Tablespoon of yeast Walnuts ½ cup

Vanilla ¼ cup

Sponge: Measure the flour, water and yeast in a bowl. Combine thoroughly and cover with a towel to let the mixture breath.

Fruit soak: Put the raisins, cranberries, walnuts and vanilla in another bowl, combine them to make sure the fruit will be soaked, cover in any type of cover as the fruit doesn’t need to breath.

The next day you make the dough, with the sponge and after the good dough stage, you knead in the fruit and nut mixture.

Dough:

1/4 cup Milk (whole milk preferred but not necessary). Warm it to the point it is hot but not boiling.

1/4 cup sugar

2 T vanilla

2 T yeast

2 tsp. of lemon extract

¼ cup of butter softened to the point half of it is liquid

1 egg

1 T Salt

4 cups white bread flour

1 lemon zested

1 1/2 tsp cinnamon

1/2 tsp each of cloves, ginger and nutmeg.

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