INGREDIENTS

INSTRUCTIONS

SPONGE
DOUGH
For sponge:
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1
1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth.
Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups
lukewarm milk and mix well. Cover and let sponge rise in warm draft-free
area until doubled in volume, about 1 hour 15 minutes.
For dough:
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in
medium bowl. Using electric mixer, beat unsalted butter and sugar in large
bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat
in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at
a time to form slightly sticky dough. Turn dough out onto lightly floured
surface and knead until smooth and elastic, adding more flour if very
sticky, about 10 minutes.
Lightly oil large bowl. Add dough, turning to coat entire surface. Cover
bowl with plastic wrap. Let dough rise in warm draft-free area until
doubled in volume, about 2 1/2 hours.
Grease heavy large cookie sheet. Punch dough down. Divide dough in half.
Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently.
Place on prepared sheet. Cover and let rise in warm draft-free area until
almost double in volume, about 2 hours.
Position rack in lowest third of oven and preheat to 350F. Bake until
loaves are golden and sound hollow when tapped on bottom, about 1 hour.
Transfer to rack and cool slightly. Serve warm or at room temperature.
(Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen
in plastic and store at room temperature.)
Makes 2 loaves.
Bon Appetit October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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