Cranberry Stollen
In a small mixing bowl stir together the cranberries, raisins, walnuts, lemon zest, orange zest & rum. Refrigerate as you prepare the dough to allow the fruits to marinate. In the bowl of a stand mixer fitted with the dough hook attachment add the milk & yeast. Let stand for 5 minutes to allow the yeast to activate.
Ingredients
- 1/2 cup dried cranberries
- 1/2 cup raisins
- 1/2 cup walnut halves
- 2 teaspoons lemon zest
- 2 teaspoons orange zest
- 2 tablespoons spiced rum
- 1 1/2 teaspoons Flesichmann’s Instant Yeast
- 1/2 cup whole milk, warm to touch
- 1/3 cup unsalted butter, melted & cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups bread flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
To Finish:
- Melted butter
- Powdered sugar
Method
In a small mixing bowl stir together the cranberries, raisins, walnuts, lemon zest, orange zest & rum. Refrigerate as you prepare the dough to allow the fruits to marinate.
In the bowl of a stand mixer fitted with the dough hook attachment add the milk & yeast. Let stand for 5 minutes to allow the yeast to activate.
Add the milk, butter, egg, vanilla, flour, sugar, nutmeg & salt. Mix on low speed until a smooth & elastic dough is formed, about 5 minutes. If dough appears sticky, add a touch more flour.
Cover & let rise until doubled in size, about 2 hours.
Fold in the marinated fruit mixture. Shape or roll out dough into a loaf.
Transfer the loaf to a lined baking sheet, cover & let rise for 30 minutes. Preheat the oven to 350(f) degrees as the bread rises.
Bake until cooked throughout & golden, about 30 minutes.
Brush with melted butter & dust generously with powdered sugar. Let cool to room temperature before slicing & serving.
