stollen

Last year I made stollen and posted about it here. This year, I found another recipe from a Japanese cookbook I have and tried it instead.

Stollen adapted from "Baked goods with Salt and Spice" makes 2 loaves
220g flour
50 g sugar
3g dry yeast
1/4 teaspoon salt
2/3 teaspoon cardamom
1/2 teaspoon nutmeg
20 grinds of cinnamon
1 egg
65 cc milk
75g butter

50g diced almonds
50g diced yuzu (citron) peel
50g dried cassis
handful of nibs

25g butter, melted
powdered sugar for dusting

Put the first 7 ingredients into a bowl, then add the egg and milk. Mix well.
Add the butter and with your hand start to knead the butter in. It will be hard at first, but with the warmth of your hand it will work itself into the dough.
Knead the dough a bit more.
Add the nuts, peel, nibs and fruit to the dough and knead.
When the dough comes together, put a piece of plastic wrap on top of the bowl and leave in a warm place to rise for about 1.5 to 2 hours.
When the dough rises 2-3 times the size, cut the dough into two. Take one of the pieces and flatten, fold into three overlapping the ends. Do this for the other piece.
Leave in a warm place for another hour.
Bake in 180C (350F) oven for 30-40 minutes, making sure that there is a nice brown color.
When the stollen comes out of the oven, drizzle the butter over the two loaves.
Dust with powdered sugar.
Enjoy!

The stollen in the cookbook looks a bit hard, like a country bread, but mine came out more like a cake/bread, with a nice muffin-top like crust.

Here is yesterday's sunrise...all peachy, orangy and warm.