Stollen Wreath: Sweet Holiday Bread Recipe

Stollen Wreath, a sweet yeasted dough twist on German stollen, is perfect for the holidays! The dough has cranberries, raisins, and almonds. A sprinkle of almonds and powdered sugar make it beautiful.

Ingredient

DOUGH – 1 cup whole milk – 1 1/2 ounce envelope active dry yeast – 1/4 cup warm water – 3 tablespoons granulated sugar – 2 egg – 1/4 cup unsalted butter – 4 1/2-5 cups all-purpose flour – 1/2 teaspoon salt FILLING – 4 Tablespoons butter – 1/2 cup raisin – 1/2 cup golden raisin – 1/2 cup dried cranberrie – 1/2 cup brandy or other liqueur – 1/4 cup almond pastry filling – 4 Tablespoons sugar mixed with 1 teaspoon cinnamon – 1/2 cup almond sliver

Direction

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1

DOUGH Put the dried fruits and brandy in a small bowl and set aside. Milk should just begin to boil in a small saucepan over medium heat. Stop cooking and let cool to room temperature.

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2

Meanwhile, sprinkle yeast over warm water in a large bowl. Add 1 teaspoon sugar and wait 5 minutes until foamy.

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3

Add the remaining 2 tablespoons sugar, eggs, and butter. Mix in chilled milk. Scrape bowl as you add flour and salt to make a soft dough.

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4

On a floured surface, knead the remaining flour into the dough, adding more if sticky. Knead for 10 minutes until smooth. Soft dough.

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5

Grease a big bowl. Put dough in bowl. Wrap in plastic and let sit in a warm place for 1 1/2–2 hours to double. Parchment a baking pan.Drain and reserve the dried fruits from the liqueur. Punch down dough.

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6

Drop the dough onto a floured surface and roll it into a 9-by-30-inch rectangle. Combine Wreat Brush 1/2 melted butter on dough. Spread almond pastry filling in the middle. Top with cinnamon-sugar and dried fruits.

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7

Brush borders with water. Pinch the seam to seal the dough log as you roll it toward the clean border. Place roll seam-side down on baking sheet. A chef's knife should cut the log in half lengthwise.

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8

Cross and twist halves several times. Tuck ends under loaf and pinch.Twists to tears.Leave the wreath loosely wrapped in plastic in a warm place for 30 minutes to plump.Preheat oven to 350.

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9

Almond slices.Bake bread until golden brown, rotating the baking sheet halfway through (170-175 degrees F).Spice hot bread with remaining butter and cinnamon-sugar.Carefully place the wreath on a plate. Add powdered sugar and enjoy!

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also see

also see

French Onion Soup Recipe