Christmas Sweet Bread/Christstollen


Christmas Sweet Bread/Christstollen
As a traditional German fruitcake with a profound history, it’s no wonder that there are as many variations of stollen as there are people who make it.


        16-oz. package hot-roll mix; 2 tbsp. sugar

        1 c. hot water (120°F to 130°F, or very hot to touch)

        1 egg, at room temperature; 2 tbsp. butter or margarine, softened

        ½ tsp. ground cardamom (optional); ½ tsp. ground nutmeg

        ½ c. golden raisins; ½ c. currants

        ½ c. cut-up candied cherries flour for kneading

        1 c. sifted powdered sugar

        2 tbsp. whole milk or half-and-half.


Step 1:
In large bowl, combine the hot-roll mix with sugar. Mix well.

Step 2:
Stir in hot water, egg, butter, cardamom, and nutmeg. Stir until dough pulls away from sides of bowl. Add raisins, currants, and cherries. Mix well.

Step 3:
Lightly sprinkle a work surface with flour. Turn dough out onto flour and knead for 5 minutes. Cover dough with a large bowl and let rest for 5 minutes.

Step 4:
Using a lightly-floured rolling pin, roll dough into an oval, 10 to 12 inches long and about 1 inch thick. Fold in half, cover, and let rise until doubled in bulk, about 45 minutes.

Step 5:
Heat oven to 375°F. Bake bread 22 to 25 minutes. If bread begins to brown too quickly, lay a piece of foil loosely over top. Bread is done when it is golden brown and sounds hollow when tapped.

Step 6:
Cool bread on a wire rack. Make icing by stirring together the powdered sugar and milk. Drizzle over cooled bread. Slice to serve.

Food: Christmas Sweet Bread/Christstollen

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