Daybreak’s Christmas Stollen
3/4 cup milk
1/2 cup butter
4 1/2 cup all goal flour
1/2 cup sugar
1/4 tsp salt
1 packet (1/4 oz) fast rise yeast
3 eggs
3 cup combination of your alternative of chopped walnuts, chopped almond slivers, golden raisins, dried cranberries, raisins, dried currants, and dried montmorency cherries.
1/2 cup diced citron (if desired)
Glaze
2 cups powdered sugar
2-3 Tbls lemon juice
In a glass measuring cup, mix milk and butter and warmth in microwave till butter melts however doesn’t boil and reaches (120-130 levels.) In a big mixing bowl add 2 cups flower with sugar, salt, and yeast. On low, step by step add heat milk combination. Beat on medium 2 minutes to let gluten kind. Beat in eggs and 1/ cup flour. Beat 2 minutes extra. . Stir in 1 1/2 cups flour till simply mixed. Prove onto a floured board or silpat and knead till clean and elastic, including as much as 3/4 cup extra flour if wanted. This takes about 5 minutes of kneading. Form right into a ball and place in a frivolously greased giant bowl and let rise about 1 hour till double. (Heat an oven barely after which flip off warmth to make use of as a heat place if wanted.) In the meantime, chop nuts and dried fruits. Prove dough onto floured board and knead within the nut combination. Divide dough in half. Roll every half right into a 12×18 approximate oval. Fold in half lengthwise and pinch edges to shut, forming a half-moon form. Repeat. Place on a big cookie sheet lined with a silpat or parchment paper at the very least 3″ aside. Cowl with a towel or plastic wrap frivolously and let rise in a heat place till doubled in measurement – about one hour. Bake 350° F 25-Half-hour. Let cool on a rack. In a small bowl, combine powdered sugar and lemon juice to create a thick syrupy glaze to drizzle on high. Adorn high with sliced almonds or glace’ cherries if desired.
