Ingredients:
\n1/2 cup milk
\n2 envelopes active dry yeast
\n1 tsp. salt
\nDash nutmeg
\n1 packet
SweetLeaf Stevia\nDash clove
\n1/2 tsp. cinnamon
\n2 1/2 cups all-purpose flour
\n1 1/8 cups cake flour
\n1 egg
\n1 egg yolk
\n1/2 vanilla bean
\n3 Tbsp. rum
\n3/4 cup butter
\n1/2 cup dried apricots
\n1/2 cup dried raisins
\n1/2 cup dried currants
\n1/2 orange zest
\n1/3 cup almonds, sliced
\nPowdered sugar for dusting\n\n
Method:
\nWarm the milk to 38C to 43C. Add in two packages of yeast and let stand for 10 minutes. In a stand mixer, place all the dry ingredients inside the bowl and mix on low until all the ingredients are combined.\n\nWhen the yeast is ready, add all of the wet ingredients to the dry ingredients. Mix with the mixer’s bread hook for 4 minutes on low, then on medium speed for 2 minutes. Remove the dough from the bowl and let it sit for one hour, then place in the refrigerator overnight to ferment.\n\nThe next day, divide the dough into 3 equal pieces. Pound each piece into a 6” x 9” rectangle shape and roll into a tube. Once done, place all three tubes on a cookie sheet and loosely wrap in plastic film. Let tubes stand for 30 minutes in a warm area.\n\nPreheat the oven to 162C and bake for approximately 30 minutes, or until golden brown. Once removed from the oven, liberally brush with melted butter and wrap each stolen with plastic film. When the stollens are cool, place in the refrigerator. To serve, dust with powdered sugar and slice.\n\n
Recipe by Matthew Lodes, A Taste of New York
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