Holiday Stollen

Directions

In a bowl, stir together the dried fruit and amaretto. Let soak in the refrigerator until the amaretto is absorbed, at least 3 hours or ideally overnight.

In the bowl of an electric mixer, whisk together the yeast and the 1/2 tsp. granulated sugar, then whisk in 1/4 cup (2 fl. oz./60 ml) of the warm milk. Cover the bowl with a kitchen towel and let stand until foamy, about 5 minutes.

Fit the mixer with the flat beater. With the mixer running on low speed, add the remaining 1/3 cup (1 3/4 oz./50 g) granulated sugar and 1 cup (8 fl. oz./250 ml) warm milk, the egg, lemon and orange zests, vanilla and almond extracts, flour, salt, nutmeg, cardamon and cinnamon and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl.

Switch to the dough hook. With the mixer on medium speed, add the room-temperature butter, a few pieces at a time, and beat until combined. The dough should be cohesive. Beat in the soaked fruit. If the dough seems too wet, beat in a little more flour until the liquid is absorbed; another tablespoon or so of flour should do the trick.

Turn the dough out onto a lightly floured work surface and knead a few times. Cover with a kitchen towel and let rest in a warm spot until the dough increases slightly in size, about 30 minutes.

Use a bench scraper, divide the dough in half. Roll and press one piece of dough into an oval that is 1 inch (2.5 cm) thick. Place the dough so the long side is facing you. Fold the long left side of the dough over just past the center mark of the oval, then fold the long right side toward the center, stopping right before the center mark. Pinch and tuck the top and bottom ends to seal the stollen. Using the bottom edge of your hand, press down along the length of the stollen toward the right of the center to create a slight indent and hump. Repeat with the remaining dough.

Place the stollens on a baking sheet, spacing them at least 6 inches (15 cm) apart, and cover with a kitchen towel while the oven preheats. Preheat the oven to 350°F (180°C).

Brush the stollens with some of the melted butter. Bake, brushing the loaves with more butter halfway through, until golden and an instant-read thermometer inserted into the center registers 190° to 200°F (88° to 95°C), 30 to 33 minutes.

Transfer the baking sheet to a wire rack. Poke the top of the loaves all over with a toothpick or fork and brush with the remaining melted butter. Let cool for 10 minutes, then transfer the loaves directly to the rack, dust with confectioners’ sugar and let cool completely. Dust the cooled stollens again with confectioners’ sugar, then cut into slices and serve. The stollens can be stored at room temperature, wrapped tightly with plastic wrap, for up to 1 week. Makes 2 loaves.

Williams Sonoma Test Kitchen