Stollen #936 12/09

Categories:
breads, New 2009

8 cardamom pods
1 cup milk; scalded
1/2 cup yellow raisins
1 cup dried cherries
3 tablespoon dark rum
2 .25 oz pck active dry yeast
1/4 cup warm water
1/2 cup sugr; divided
3 1/2 cup flour; divided
1 stick cold butter; cut into 8 pieces
1/2 teaspoon Salt
1 tablespoon lemon rind
1 egg
2 egg yolks
1/2 cup slivered almonds; toasted
12 oz almond paste; or more as desired -----TOPPING-----
1/2 cup Butter
1 cup powdered sugar

Place cardamom pods in a small bowl. Add hot milk; let stand ten minutes. Combine raisins and cherries with rum; let stand. Combine yeast, warm water and 1 teaspoon sugar; set aside until mixture foams, about ten minutes.Remove cardamom pods from milk. Squeeze pods open. Scrape small black seeds into milk. Discard pods. Stir cooled milk into the yeast mixture. Add 1 cup flour, beat well. Cover this mixture(called the "sponge") with plastic wrap; let rise 30 minutes. As the sponge rises, place 2 cups flour and the butter in the bowl of a food processor. Add salt and remaining sugar. Pulse 6 or 8 times. Drain fruits, reserving soaking liquid. When the sponge is ready, add it to the processor; add lemon rind, egg, and egg yolks, and soaking liquids from dried fruits. Process 20 or 30 seconds, until dough is thoroughly mixed. Then, with a few quick pulses mix in fruits, almonds, and remaining 1/2 cup flour. Scrape dough, which will be thin, into a large oiled bowl and refrigerate over night. In the morning, punch dough down, and divide into thirds. On a heavily floured board, gently pull and pat each portion of dough into a 10 X 14 inch oval . Divide almond paste into thirds. Cover half of each loaf, the long way with bits of almond paste, patting with your hands(don't worry about getting it neat). Fold the other half of the dough over it, enclosing almond paste and making a pastry that is a plump half oval. Gently transfer to parchment lined baking sheets, shaping if necessary. Let rise until dough is puffy, though not quite doubled in bulk, about 1 hour. Preheat oven to 350°F. Bake 20 to 30 minutes, until golden brown. Using 2 spatulas. transfer to a wire rack; cool about 10 minutes. TOPPING Towards the end of baking time, place 1/2 cup butter in a small saucepan over medium heat. When butter melts, lower heat and let butter cook until browned and fragrant, about 8 minutes. Don't stir the butter as it browns, but you can shake the pan a little. Spoon browned butter over the tops. Sift powdered sugar generously over tops. Let cool at least 20 minutes, until sugar sets slightly. Serve in slices, slightly warm or at room temperature. You can make these ahead and freeze.

Contributor: Relish Mag

Yield: 3 loaves