Almond Stollen

Makes 2 loaves

Sponge: ½ cup plus 2 tablespoons milk, 88 degrees F 1 teaspoon malt syrup 1⅓ cups bread ﬂour ¼ teaspoon instant dry yeast Pinch of salt

Almond ﬁlling: ½ cup almond paste 3 tablespoons sugar 1 egg white ½ cup sliced almonds

Final dough: 2 tablespoons almond paste 3 tablespoons sugar 2 tablespoons orange zest 2 teaspoons vanilla extract ⅔ cup soft butter All of the sponge (recipe above) 1½ cups bread ﬂour 1 teaspoon salt ¼ cup chopped candied orange peel ¼ cup chopped candied lemon peel ¼ cup dark raisins ¼ cup golden raisins ¼ cup sliced almonds

Garnishes: 1 stick of butter, clariﬁed (recipe below) ¾ cup vanilla sugar (you may substitute cinnamon sugar or regular sugar) ½ cup powdered sugar To make the sponge, combine the milk and malt in a bowl. In a separate bowl, combine the ﬂour with the yeast, add this mixture to the milk, then add the salt. Mix the sponge together by hand for 2 minutes to develop some gluten structure. Make sure all the ingredients are combined in a homogenous mass. Cover the bowl with plastic wrap and allow the sponge to ferment in a warm place for 30 minutes, until doubled in size.

To make the almond ﬁlling, place the almond paste and sugar in the bowl of a mixer ﬁtted with a paddle attachment. Mix for 2 minutes on medium speed, making sure to scrape down the bowl. With the mixer running, add the egg whites gradually, making sure to scrape down the bowl. Add the almonds and mix for 1 minute to blend completely.

Divide the ﬁlling into 2 equal pieces and roll each into a 7-inch cylinder. Cover and reserve at room temperature.

To make the final dough, place the almond paste, half the sugar, orange zest, and vanilla in the bowl of a mixer fitted with a paddle attachment. Mix for 2 minutes on medium speed, making sure to scrape down the bowl. Add the remaining sugar and mix for 1 minute on medium speed, making sure to scrape down the bowl. Add the butter gradually while mixing on low speed over 2 minutes, making sure to scrape down the bowl. Break the sponge up by hand and add to the mixer, then mix for 1 minute on low speed. Add the flour and salt. Mix for 4 minutes on low speed, making sure to scrape down the bowl and flip the dough over 2 times. Mix for 3 minutes on medium speed, making sure to scrape down the bowl and flip the dough over. The dough should have slight gluten development. Leave the dough in the bowl and cover it. Allow the dough to rest in a warm place for 30 minutes, until when lightly touched the dough springs back halfway.

Toss together the candied orange and lemon peels, raisins, and almonds. Place the dough on a lightly ﬂoured work surface and chop it up with a scraper. Add the fruit and nut mixture, and work it in by hand.

Divide the dough into two 25-ounce pieces. Shape each piece into a 6-inch oblong.

Slightly flatten each dough piece. Roll each piece out to 6 by 8 inches. Place a cylinder of almond filling in the center of each piece, then bring the dough over this to cover and encase the filling. Make sure to close the ends and the seam. Place the loaves seam-side down on a baking tray lined with parchment paper. Slightly flatten the loaves and cover lightly. Allow the dough to rest in a warm place for 20 minutes.

Preheat the oven to 425 degrees F. Transfer the baking tray to the oven and immediately reduce the temperature to 375 degrees F. Bake for 20 minutes, then rotate the tray and bake for 30 to 35 minutes. The bread will have a dark color and the fruit on the exterior may be burnt, but this is correct.

Remove from the oven and let the bread cool on the tray set on a cooling rack for 5 minutes.

Remove any burnt fruit from the outside of each loaf and dip each loaf completely in warm clariﬁed butter, making sure to be careful when picking up each loaf. Use both hands and keep them under the center of the bread. Place the loaves on a cooling rack with parchment paper underneath it. Allow them to cool for 1 hour and then roll them in vanilla sugar. Allow to cool fully. Wrap the loaves well in plastic wrap and let them age at room temperature for a minimum of 2 weeks.

When ready to serve, remove the plastic wrap and lightly sift powdered sugar over the bread. This bread should be sliced thin due to its richness.

Clariﬁed Butter: Heat butter over medium heat until foam rises to the surface and the milk solids drop to the bottom. As the liquid becomes clear, skim the surface to remove all traces of the foam. Pour or ladle off the butterfat into another container, leaving behind the water and milk solids at the bottom of the pan.

The above recipe is adapted from Artisan Breads at Home with The Culinary Institute of America (2010, John Wiley & Sons, Inc.).