Name: Weihnachtsstollen Austrian Christmas Fruit Bread
Prep time: 1 h
Cook time: 40 min
Total time: 3 h
Yield: 1 loaf
Cuisine: German
Ingredients: 1 cup raisins; 1 cup dried cranberries; 1/2 cup chopped dried apricots; 1/2 cup chopped almonds; 1/2 cup chopped walnuts; 1/4 cup rum; 1/2 cup warm milk; 2 1/4 teaspoons active dry yeast; 1/2 cup sugar; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 4 1/2 cups all-purpose flour; 3/4 cup unsalted butter, softened; Zest of 1 lemon; Zest of 1 orange; 1/2 cup powdered sugar

Instructions

In a bowl, combine the raisins, dried cranberries, chopped apricots, almonds, and walnuts. Pour the rum over the mixture and let it sit for at least 1 hour to allow the fruits to absorb the flavor.
In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the sugar, salt, nutmeg, cinnamon, and 2 cups of flour. Mix well.
Add the yeast mixture to the dry ingredients and mix until combined. Add the softened butter, lemon zest, and orange zest. Mix well.
Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Turn the dough out onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Gently fold in the soaked fruit and nuts until evenly distributed throughout the dough.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Preheat the oven to 350°F (175°C).
Punch down the dough and shape it into a loaf. Place the loaf on a baking sheet lined with parchment paper.
Bake the Weihnachtsstollen in the preheated oven for 35-40 minutes, or until golden brown.
Remove the bread from the oven and let it cool on a wire rack.
Once the bread has cooled slightly, dust it generously with powdered sugar for a snowy finish.

Ingredients

Instructions

Nutrition Facts

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