Sweet Bread Stollen Twists

Posted by: Bernie 11-13-99 6:27 AM

Stollen Twists

Source: Woman's Day Magazine 11/99

Makes 4 loaves, 8 slices each

1 cup whole milk
3/4 stick (6 Tbsp) unsalted butter
4 cups plus 3 Tbsp flour
1/2 cup sugar
1 Pkt active dry yeast (2-1/4 tsp)
1-1/2 tsp salt
1 Tbsp freshly grated lemon peel
1-1/2 tsp ground cardamom or nutmeg
2 large eggs
2/3 cups diced mixed candied fruit
1/3 cup toasted chopped almonds
1/3 cup raisins
1 large egg beaten with 1 Tbsp cold water

Lemon Glaze:
1 cup confectioners' sugar mixed with about 1-1/2 Tbsp lemon juice

Heat milk and butter in a small saucepan over low heat until butter melts.

Meanwhile, in a large bowl with mixer on low speed, mix 1-1/2 cups flour, sugar, yeast and salt.

Gradually beat in very warm (120 to 130F) milk mixture, lemon peel and cardamom.

Increase speed to medium and beat 2 minutes.

Add 2 eggs and 1/2 cup flour, increase speed to high and beat 2 minutes more.

With a wooden spoon, stir in 2 cups flour to make a soft sticky dough. Scrape down sides of bowl and sprinkle top of dough with remaining 3 Tbsp flour.

Cover bowl with plastic wrap and let dough rise in a warm place 1 hour or until doubled.

Mix candied fruit, almonds and raisins in a small bowl.

With a wooden spoon, stir air out of dough and transfer to a lightly floured surface.

Knead fruit mixture into dough, lightly flouring work surface as needed.

Lightly grease 2 cookie sheets.

Cut dough in quarters, then cut each quarter in thirds.

On a lightly floured surface, roll each piece into a 10-inch long rope. Pinch one end of 3 ropes together, then braid, pinching ropes together at other end. Repeat with remaining dough.

Place 2 braids 4 in. apart on each prepared cookie sheet.

Cover with plastic wrap; let rise in a warm place 45 to 60 minutes until doubled.

Position racks in oven in thirds. Heat oven to 350F. Brush braids evenly with egg mixture.

Bake 25 to 30 minutes until golden brown and loaves sound hollow when tapped on bottom. Remove to wire racks to cool.

While warm, drizzle with lemon glaze. Let cool completely.

Tip: To make glaze, stir just enough lemon juice into confectioners' sugar so that mixture is thin enough to drizzle over stollen.

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