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.