James's Xmas Stollen

= Traditional Christmas Stollen (Bread Machine Method) =This recipe is optimized for the Cuisinart CBK-210 using its custom programming feature. It uses orange juice for soaking and concentrated extracts to ensure a strong rise by avoiding yeast-inhibiting alcohol during the fermentation phase.== Ingredients ===== Liquids (Add First) ==={| class="wikitable"! Ingredient !! Quantity !! Notes|-| Warm Water or Milk || 3/4 cup (170g) || 105°F - 110°F|-| Large Eggs || 2 || Room temperature, lightly beaten|-| Melted Butter || 5 tablespoons (70g) || Unsalted, cooled slightly|-| Lemon Extract || 1/2 teaspoon || Added with liquids|-| Orange Extract || 1/2 teaspoon || Added with liquids|-| Rum Extract || 1/2 teaspoon || Provides flavor without inhibiting yeast|}=== Dry Ingredients (Add Second) ==={| class="wikitable"! Ingredient !! Quantity !! Notes|-| Bread Flour || 3 1/2 cups (420g) || Provides the mass needed for proper kneading|-| Granulated Sugar || 2 1/2 tablespoons (32g) |||-| Salt || 1 1/4 teaspoons |||-| Ground Mace || 1/2 teaspoon || Essential for traditional flavor|-| Ground Cardamom || 1/2 teaspoon |||-| Dry Milk || 2 teaspoons || Optional; adds richness|-| Instant Yeast || 2 teaspoons || Add last into a small well in the flour|}=== Mix-ins (Fruit/Nut Dispenser) ==={| class="wikitable"! Ingredient !! Quantity !! Notes|-| Dried Fruit Mix || 3/4 cup (150g) || Raisins, currants, candied citrus peel|-| Orange Juice || 2 tablespoons || For soaking only (Drain before adding)|-| Toasted Almonds || 1/4 cup (40g) || Chopped, slivered, or sliced|}=== Finishing Topping ==={| class="wikitable"! Ingredient !! Quantity !! Notes|-| Melted Butter || 4 tablespoons (56g) || For brushing the hot loaf|-| Confectioners' Sugar || 1 cup (120g) || For heavy dusting (the "snow" layer)|}== Custom Program Settings (Cuisinart CBK-210) ==Program these settings into one of the CUSTOM memory slots on your machine.{| class="wikitable"! Phase !! Time !! Description|-| Knead 1 || 5 min || Initial mixing of ingredients|-| Rise 1 (Rest) || 10 min || Allows flour to hydrate|-| Knead 2 || 15 min || Gluten development; Dispenser will drop mix-ins here|-| Rise 2 || 60 min || Bulk fermentation|-| Rise 3 || 90 min || Extended final proof for the heavy, rich dough|-| Bake || 55 min || Convection fan will assist with even browning|-| Keep Warm || 0 min || Disable to prevent the crust from softening|}== Instructions ===== Preparation ===Soak the Fruit: At least 4 hours before baking (preferably overnight), combine the dried fruit with the 2 tablespoons of orange juice. Cover and set aside.Drain: Before starting the machine, drain any excess liquid from the fruit. Pat dry with a paper towel if necessary.Load Dispenser: Place the drained fruit and toasted almonds into the CBK-210's automatic fruit and nut dispenser.=== Baking Process ===Load the Pan: Pour the water/milk, eggs, melted butter, and the three extracts into the bread pan.Add Drys: Carefully pour the flour over the liquid. Add the sugar, salt, spices, and dry milk.Add Yeast: Create a shallow well in the center of the flour (ensure it doesn't reach the liquid) and add the yeast.Start Program: Select your saved CUSTOM program and press Start. Ensure the "Dispenser" icon is visible on the display.=== Finishing & Aging ===Immediate Finish: When the cycle ends, remove the loaf immediately. While it is still steaming hot, brush the entire surface with the 4 tablespoons of melted butter.The Sugar Coating: Generously sift confectioners' sugar over the buttered loaf until it is completely white.Aging (Crucial): Allow the Stollen to cool completely. Wrap it tightly in aluminum foil and store it in an airtight container in a cool place for 1 to 2 weeks. This allows the fruit moisture to migrate into the bread and the spice flavors to mature.