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)

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)

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)

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

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.

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.