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