Stollen

• 1/2 cup (4 ounces) whole milk
• 1/2 cup (2.25 ounces) all-purpose flour
• 4 teaspoons (.44 ounce) instant yeast
• 1 cup (6 ounces) golden raisins, plus additional for sprinkling on final dough
• 1 cup (6 ounces) candied fruit mix, plus additional for sprinkling on final dough
• 1/2 cup (4 ounces) brandy, rum, or schnapps
• 1 tablespoon (.5 ounce) orange or lemon extract
• 2 1/4 cups (10 ounces) unbleached all-purpose flour
• 1 tablespoon (.5 ounce) sugar
• 3/4 teaspoon (.19 ounce) salt
• 1 teaspoon (.11 ounce) grated orange zest (optional)
• 1 teaspoon (.11 ounce) grated lemon zest (optional)
• 1 teaspoon (.25 ounce) ground cinnamon
• 1 large (1.65 ounces) egg
• 5 tablespoons (2.5 ounces) unsalted butter, at room temperature
• About 1/4 cup (2 ounces) water
• 1/2 cup (2 ounces) slivered blanched almonds (or marzipan, see Commentary)
• Vegetable oil or melted butter for topping
• Powdered sugar for topping

1. Make the sponge by warming the milk to about 100F.
2. Whisk in the flour and yeast.
3. Cover with plastic wrap and ferment for 1 hour, or until the sponge is very foamy and ready to collapse when tapped.
4. Meanwhile, combine 1 cup each of the raisins and fruit mix, the brandy, and the orange extract.
5. Set aside.
6. To make the dough, in a 4-quart mixing bowl (or in the bowl of an electric mixer), stir together the flour, sugar, salt, orange and lemon zests, and cinnamon.
7. Then stir in (or mix in on low speed with the paddle attachment) the sponge, egg, butter, and enough water to form a soft, but not sticky, ball.
8. This should take about 2 minutes.
9. When the dough comes together, cover the bowl and let the dough rest for 10 minutes.
10. Add in the fruit and mix it with your hands (or on low speed) to incorporate.
11. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing with the dough hook) to distribute the fruit evenly, adding additional flour if needed.
12. The dough should feel soft and satiny, tacky but not sticky.
13. Knead for approximately 6 minutes (4 minutes by machine).
14. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with the oil.
15. Cover the bowl with plastic wrap.
16. Ferment at room temperature for 45 minutes.
17. The dough will rise somewhat but will not double in size.
18. Sprinkle flour lightly on the counter and transfer the dough to the counter.
19. If you are making 2 loaves, divide the dough in half.
20. Proceed in one of the following ways.
21. Method 1: Roll out the dough into a 9 by 6-inch rectangle (7 by 5-inch rectangle for 2 smaller loaver) and sprinkle the slivered almonds and additional fruit over the top.
22. Roll the dough up into a batard, as shown on page 73, sealing the crease by pinching the dough with the edge of your hand.
23. Line a sheet pan with baking parchment.
24. Transfer the stollen to the pan and, as you set the dough down, curl it into a slight crescent.
25. Mist the dough with spray oil and cover loosely with plastic wrap.
26. Proof for approximately 1 hour at room temperature, or until the dough is 1 1/2 times its original size.
27. Preheat the oven to 350F with the oven rack on the middle shelf.
28. Bake the stollen for 20 minutes.
29. Rotate the pan 180 degrees for even baking and continue to bake for 20 to 50 minutes, depending on the size of the loaves.
30. The bread will bake to a dark mahogany color, should register 190F in the center of the loaf, and should sound hollow when thumped on the bottom.
31. Transfer the bread to a cooling rack and brush the top with vegetable oil while still hot.
32. Immediately tap a layer of powdered sugar over the top through a sieve or sifter.
33. Wait for 1 minute, then tap another layer over the first.
34. The bread should be coated generously with the powdered sugar.
35. Let cool for at least 1 hour before serving.
36. When completely cool, store in a plastic bag.
37. Or, leave them out uncovered overnight to dry out slightly, German style.
38. This shaping method results in more of a blanket-in-the-manger look.
39. With your hands, form the dough into a thick rectangle, 8 by 4 inches (5 by 3 inches for 2 smaller loaves), and dust it with flour.
40. (A) Sprinkle the top with slivered almonds and extra fruit.
41. (B) Take a small rolling pin and press down on the center of the rectangle, then roll the dough in the center only, leaving 1 inch at both the top and the bottom edges as thick as the original rectangle.
42. The new rectangle, with its thick top and bottom edges, should be 12 inches wide by 6 inches long (8 by 5 inches for 2 loaves).
43. The interior of the rectangle should be about 1/2 inch thick.
44. Using a pastry scraper to loosen the dough from the counter, lift the top edge and bring it down and over the bottom edge, going just past the bottom edge.
45. The thin inside part of the rectangle should remain behind the bottom edge.
46. (C) Turn the dough seam side up and tuck additional slivered almonds and fruit under the dough flap.
47. (D) Fold the top edge back over the bottom edge and rest it on the thin center section.
48. Tuck more almonds and fruit under the new fold.
49. The dough should have a folded, layered look, with fruit and almonds peeking out both sides.
50. Gently squeeze the loaf to press it together.
51. Rich, standard dough; indirect method; commercial yeast
52. 1 hour sponge; 20 minutes mixing; 2 hours fermentation, shaping, and proofing; 50 to 70 minutes baking
53. This version (and there are hundreds of authentic versions of stollen) is particularly good because it not only tastes great, but it also can be made in a reasonable amount of time, about 4 hours from start to finish.
54. This is because of the strong sponge that leavens the rather heavy dough at a brisk pace.
55. Of course, if you want to do it right, soak the fruit a few days ahead of time in brandy or schnapps.
56. This improves the flavor and preserves the bread for weeks.
57. Heres how: Two days before making this bread, soak the raisins and candied fruit in the brandy, rum, or schnapps and the orange or lemon extract, tossing the fruit a few times a day until the liquid is absorbed.
58. If youd prefer not to use alcohol, you can double the amount of extract and add 1/2 cup of water.
59. You can also simply add the fruit, without the alcohol, into the final dough and add the extract directly to the dough.
60. A German friend, chef Heinz Lauer, told me he prefers to let his stollen dry out for a few days or even weeks before eating it.
61. He cuts off thin, hard slices and dips them in wine or coffee, almost like biscotti.
62. I tend to prefer it fresh from the oven.
63. Heinz also told me he prefers his stollen with a marzipan center.
64. This is a common variation, and if you like this intensely flavored sweetened almond paste, as I do, you may replace the slivered almonds in the formula with a thick band of marzipan rolled into the center of the loaf.
65. You can substitute regular dried fruit, such as dried cranberries or apricots, for the candied fruit, if you prefer.
66. SPONGE
67. Milk 32.7%
68. All-purpose flour 18.4%
69. Instant yeast 3.6%
70. FRUIT
71. Raisins 49%
72. Candied fruit 49%
73. Brandy 32.7%
74. Citrus extract 4.1%
75. DOUGH
76. All-purpose flour 81.6%
77. Sugar 4.1%
78. Salt 1.6%
79. Zests 1.8%
80. Cinnamon 2%
81. Egg 13.5%
82. Butter 20.4%
83. Water 16.3%
84. Slivered almonds 16.3%
85. Total 347.1%

milk, flour, yeast, golden raisins, candied fruit mix, brandy, orange, flour, sugar, salt, orange zest, lemon zest, ground cinnamon, egg, unsalted butter, water, almonds, vegetable oil, powdered sugar

Taken from www.epicurious.com/recipes/food/views/stollen-392169 (may not work)