James's Xmas Stollen
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
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.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.