German: Stollen 10 by Recipe Cottage

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	Stollen 10

		Dough Makes 2 large loaves 2 eggs 1/3 cup milk hot water 2 packets dried yeast 4 cups all-purpose or bread flour 1 level tsp. salt 1/3 cup soft butter or margarine 1/3 cup superfine sugar Break the eggs into a large measuring cup, add cold milk, whisk to blend. Then fill cup to 9 fluid ounces (1 cup plus 2 tablespoons) by adding very hot water. The combination of ingredients should be pleasantly warm. In the bowl of a food processor, place the yeast, flour, salt, butter or margarine and superfine sugar. Process for 2 seconds, just to rub in the shortening. Add the liquid through the feed tube and process until a soft ball of dough is formed around the blade. Add extra flour if necessary to produce the dough ball, then process for a further 40 seconds to knead the dough. Gently separate the dough ball from the processor blade, then flour your hands. Knead for 30 seconds on a floured board, then put in a large, lightly oiled bowl and turn over to coat with the oil. Cover bowl with plastic wrap. To rise and shape the same day: Leave the dough in the kitchen for 1 hour, or until it has doubled in bulk, then knead by hand for 2 minutes. Place the dough back into the rising bowl; cover again with plastic wrap for a further 30 minutes. The second rising, Rose writes, gives the dough a very fine texture. The dough may now be divided in half for two loaves of stollen. To rise overnight: Leave dough in the warmest part of the refrigerator. The next day, let the dough return to room temperature, which should take about 2 hours. The dough may now be divided in half for two loaves of stollen. STOLLEN Recipe for 1 loaf 1/2 recipe risen Kuchen Dough 1/2 cup chopped walnuts or toasted chopped almonds 3/4 cup mixed dried fruit rind of 1 lemon, grated 1/4 cup candied cherries, quartered 3 Tbs. very soft butter or margarine Turn the risen dough onto a floured board and knead in the nuts, mixed dried fruit and lemon rind. Roll into a 10-inch circle, spread with 2 tablespoons of soft butter or margarine, then lay the cherries in a line down the center. Fold the dough into thirds, rather like an omelet, covering the cherries and pressing gently to seal the top layer to the bottom. Put on a greased tray and brush with remaining butter or margarine. Slip into a plastic bag and let rise until light and spongy to the touch, about 40 minutes. Bake in preheated 400-degree oven for 30 minutes, until brown. When cooled, dredge thickly with confectioners' sugar.