Stollen Loaf

This recipe is for those who like to bake and don't have the grocery store Aldi nearby.

4 Servings

• 3-4 cups all-purpose flour
• 1 3/4 cup (3 1/2 sticks) unsalted butter, divided
• 1 1/2 cups milk
• 1 1/2 cups powdered sugar, for dusting
• 1 cup sugar
• 1 cup raisins
• 1 cup almonds, sliced
• 1/2 cup crystallized ginger
• 1/2 cup orange liqueur or warm water
• 2 large eggs
• 1 tablespoon sugar
• 2 1/4 teaspoon active dry yeast
• 2 teaspoon orange zest, grated
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon kosher salt
• 1/4 teaspoon nutmeg
• vegetable oil, for greasing the bowl

1. Soak raisins, ginger and almonds in orange liqueur in a medium bowl for at least 30 minutes (up to 8 hours) and set aside.
2. Warm milk in a medium saucepan over medium-high heat until just about to boil. Add 1 cup sugar, 1 cup butter and salt.
3. Remove from heat and let cool until lukewarm, then transfer to a large bowl or mixer.
4. In a small bowl, mix together yeast and 1 tablespoon sugar until liquid. Add to the milk, butter & sugar mixture. Stir well.
5. Add eggs one at a time to mixture, then vanilla extract, and beat well.
6. Mix in orange zest, cardamom and nutmeg, then add 2 cups flour and mix until dough begins to come together.
7. Continue adding flour until dough ball forms. Knead dough until smooth and elastic. 
8. Place in a lightly oiled bowl, cover with a clean towel and place in a warm, draft-free place for 1 1/2-2 hours, or until doubled in size.
9. Punch down dough and add raisin nut mixture. Knead until completely incorporated and smooth.
10. Lightly grease a baking tray and shape dough into desired amount of loaves. Cover again with a clean towel, transfer to a warm, draft-free place and let rise for 1 hour.
11. Press loaves down in center and fold over lengthwise.
12. Place in oven and bake for 35-40 minutes (for smaller loaves) to 50-55 minutes (large loaves).
13. Remove from oven, melt remaining 3/4 cup butter and brush it onto loaves, and sprinkle generously with powdered sugar.
    Optional: wrap loaves tightly in plastic wrap and let sit for 1 day before serving to maximize flavor.

Recipe adapted from Slate