Cranberry And Almond Stollen

• 1 3/4 cups chopped almonds
• 3/4 cup dried cranberries, chopped
• 1/4 cup candied orange peel
• 1/4 cup candied lemon peel
• 2 tbsp rum
• 4 1/3 cups flour
• 3 1/2 tsp active dry yeast
• 1/2 cup milk
• 1/2 cup granulated sugar
• 22 tbsp (2 3/4 sticks) butter, softened
• 2/3 cup powdered sugar
• 2 tbsp dried cranberries, for garnish

1. Mix 1 1/2 cups of the almonds, chopped cranberries, orange and lemon peels, and rum in a medium bowl. Cover and set aside.
2. Place the flour in a large mixer bowl. Make a well in the center and add the yeast. Heat the milk until lukewarm and pour over the yeast. Sprinkle with some of the flour. Cover and let stand in a warm place for 15 mins.
3. Add the granulated sugar, 14 tbsp (1 3/4 sticks) of the butter and a pinch of salt to the flour mixture. Mix with the dough hook of an electric mixer until smooth. Cover and let stand in a warm place for 45 mins.
4. Preheat the oven to 325u0b0F. Knead the almond mixture into the dough. On a lightly floured surface, roll out the dough to a 18 x 12 inch rectangle. Fold the dough into thirds from the long side. Press down. Place the stollen on a parchment paper lined baking sheet.
5. Bake for 1 hour or until a skewer inserted into the center comes out clean. Melt remaining 8 tbsp (1 stick) butter and brush 1/3 on the hot stollen. Sprinkle with 1/3 of the powdered sugar. Repeat twice with the remaining butter and powdered sugar. Sprinkle with the 2 tbsp cranberries and remaining 1/4 cup chopped almonds. Transfer stollen to a wire rack to cool completely.

almonds, cranberries, candied orange peel, candied lemon peel, rum, flour, active dry yeast, milk, granulated sugar, butter, powdered sugar, cranberries

Taken from recipes-plus.com/api/v2.0/recipes/21504 (may not work)