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 has been adjusted to be denser (less fluffy), sweeter, and sized correctly for a 1.5 - 2 lb capacity.

Ingredients

Liquids (Add First)

Ingredient	Quantity	Notes
Warm Water or Milk	1/2 cup (114g)	Reduced liquid for a denser texture
Large Eggs	2	Room temperature, lightly beaten
Melted Butter	6 tablespoons (85g)	Increased for a rich, solid "short" crumb
Lemon Extract	1 teaspoon	For a stronger citrus profile
Orange Extract	1 teaspoon	For a stronger citrus profile
Rum Extract	1 teaspoon	Provides traditional flavor without inhibiting yeast
Almond Extract	1 teaspoon	Added to enhance the nutty profile and depth

Dry Ingredients (Add Second)

Ingredient	Quantity	Notes
Bread Flour	2 1/2 cups (300g)	Reduced to fit the machine and the richness of the dough
Granulated Sugar	1/3 cup (65g)	Increased for better sweetness
Salt	1 teaspoon
Ground Mace	1 teaspoon	Increased for authentic depth
Ground Cardamom	1 teaspoon	Increased for traditional aroma
Ground Cinnamon	1/2 teaspoon	Added for warm holiday notes
Ground Nutmeg	1/2 teaspoon	Added for spiced complexity
Dry Milk	1 tablespoon	Adds richness and tenderness to the crumb
Instant Yeast	1 1/2 teaspoons	Slightly reduced to prevent over-rising

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. Note the shorter rise times to maintain a denser "solid" crumb.

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	45 min	Reduced to prevent a "fluffy" bread texture
Rise 3	60 min	Controlled final proof for density
Bake	50 min	Adjusted for the smaller loaf size
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 four extracts (lemon, orange, rum, and almond) 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.