Christmas Stollen
- 1/3rd cup golden raisins
- 2 tablespoons Grand Marnier
- 1/3 cup candied orange or lemon peel, mixed if desired
- Zest from 1 medium lemon, removed with a zester or a vegetable peeler and cut into 1/16th-inch strips
- 1 tablespoon flour
- Refrigerator Dough
- 1/2 cup Almond Butter Paste at room temperature
- 1 large egg white
- 1 tablespoon heavy cream
- Confectioners' sugar
- Soak the raisins in the Grand Marnier for 30 minutes. Drain. Put the drained raisins, candied peel and and lemon zest in a small bowl sprinkle with the flour. Stir with a spoon to coat the fruits with the flour and then knead the mixture into the Refrigerator Dough
- Transfer the dough to a lightly floured surface and roll into an oval about 15 by 9 inches. Spread the dough with the Almond Butter Paste to about 1/2 inch from the edge. Taking care not to stretch the dough, fold the long edge so that it is 1/4 -inch from the opposite edge. Press the top edge down firmly to seal and transfer to a greased 17-by 14-inch baking sheet. Cover with oiled plastic wrap and let rise in a warm place(75' to 80') until nearly doubled about 11/2 hours
- Preheat the oven to 375'. With a fork, mix the egg white and cream and brush it over the top of the stollen. Bake foe 20 to 35 minutes, or until lightly browned. Cool on a rack for 20 minutes, and then dust with confectioners' sugar
golden raisins, grand marnier, candied orange, lemon, flour, refrigerator dough, butter, egg white, heavy cream, confectioners
Taken from www.epicurious.com/recipes/member/views/christmas-stollen-1272103 (may not work)