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.
