James's Xmas Stollen
From James's Wiki
This recipe is designed to be baked entirely within a bread machine using a custom or Sweet Dough cycle. It is scaled to produce one large (approx. 2 lb) loaf.
I. Ingredients
| Category | Ingredient | Quantity | Notes |
|---|---|---|---|
| Liquids (Add First) | Warm Water or Milk | 1/2 cup (114g) | Follow machine manual's order. |
| Large Eggs | 2 (Beaten) | ||
| Melted Butter (Cooled) | 4 tablespoons (56g) | Unsalted is preferred. | |
| Flavor/Dry Ingredients | Bread Flour (or All-Purpose) | 3 cups (360g) | |
| Granulated Sugar | 2 tablespoons (25g) | ||
| Salt | 1 teaspoon | ||
| Mace | 1/2 teaspoon | ||
| Cardamom | 1/2 teaspoon | ||
| Dry Milk (Optional) | 2 teaspoons | Adds richness. | |
| Instant Yeast | 1 1/2 teaspoons | Add last, creating a well in the flour. | |
| Extracts (Add with Liquids) | Lemon Extract | 1/2 teaspoon | |
| Orange Extract | 1/2 teaspoon | ||
| Mix-ins (Add at Beep) | Soaked Fruit (Drained) | 2/3 cup (130g) | Soak fruit mixture overnight in 2 Tbsp rum/juice. |
| Chopped Toasted Almonds | 6 tablespoons (80g) | Slivered or sliced. | |
| Finishing Topping | Melted Unsalted Butter | 4 tablespoons (56g) | For brushing hot loaf. |
| Confectioners' Sugar | 1 cup (120g) | For heavy dusting. |
II. Custom Bread Machine Cycle Settings
The use of a custom cycle is highly recommended for this rich, heavy dough to prevent collapse and ensure proper baking.
| Phase | Duration | Notes |
|---|---|---|
| Knead 1 (Mix) | 5 minutes | Initial mixing of ingredients. |
| Rest/Soak | 10 minutes | Allows flour to fully hydrate. |
| Knead 2 | 15 minutes | Strong gluten development. [Add Mix-ins at Beep] |
| Rise 1 (Bulk Ferment) | 75 minutes | Extended time for rich dough. |
| Punch Down | Quick cycle | Deflates dough. |
| Rise 2 (Final Proof) | 100 minutes | Final rise to achieve desired volume. |
| Bake | 55 minutes | Adjusted for large, dense loaf. Internal temp should reach 190°F (88°C). |
| Keep Warm | 0 minutes | End cycle immediately for quick removal and finishing. |
III. Instructions
Pre-Baking
- Soak Fruit: Combine the dried fruit mixture with 2 tablespoons of rum or orange juice. Cover and let soak for at least 4 hours, or preferably overnight, then drain well.
- Load Machine: Place all liquids (water/milk, egg, melted butter, and both extracts) into the bread machine pan first. Layer the dry ingredients on top, making a small well for the yeast.
- Start Cycle: Select and start your custom Stollen program.
- Add Mix-ins: When the machine signals (during Knead 2), add the drained soaked fruit and the almonds.
Finishing and Storage
- Remove and Check: When the cycle is complete, immediately remove the bread pan. Check the center for doneness (190°F / 88°C).
- Butter: Turn the hot loaf out onto a cooling rack. Immediately brush all sides generously with the 4 tablespoons of melted butter.
- Sugar: Dust the loaf very heavily with the confectioners' sugar for the classic, thick white coating.
- Age (Recommended): Once fully cooled, wrap the Stollen tightly in aluminum foil and store it in an airtight container in a cool, dark place for 1 to 2 weeks. This aging process is crucial for developing the traditional, deep flavor.