Half Sheet Pan
by Nordic Ware

1.In the large KitchenAid bowl,or large mixing bowl, starting with mixing paddle: dissolve yeast in milkin, add 2 Cups flour and ¼ Cup sugar to make a sponge. Mix and let stand while assembling other ingredients. (About 15 min.)

Here is what the Sponge looks like after the yeast starts to work. This may take 15 minutes to half an hour or so depending on the environment in your kitchen. (temperature, humidity...)

In a large mixing bowl add the currants and golden raisins, this step is optional. you can add any blend of candied fruit, raisins, or golden raisins. These were traditional in my family. I like to soak the raisins in 1 cup of brandy, I have added it here.

Add the candied fruit

2. Add eggs, butter, lemon rind, 1 Cup flour, 3/4 Cup sugar, salt and Mace; mix till smooth.

3. Add fruit to the dough. 4. Add remaining flour, 1 Cup at a time, changing to dough hook when the mixture becomes too stiff for the paddle.

Let the dough rise in a warm place till double in size.

Divide the dough into 1 lb. chunks

5. Knead for about 15 min., or until dough is smooth and shiny, scraping sides of bowl when necessary. If it is sticky because of the moisture in the fruit, add a little more flour. Dough will be soft, so don't add too much more flour. (If moisture in fruit makes dough sticky, add a little more flour. 6 . Put into large greased bowl to rise in warm place, about 2 hours, or till doubled. 8 . Cut each piece into 3 sections, roll each section into a short rope about 1 ½ -2 inches in diameter and about 9 inches long.

Lay these 3 side by side, pinch together at one end, and gently braid, loosely, just a few crossings.

Braid as shown

Pinch together the end pieces and shape with hands to make a nice oval shape.

Place on a greased pan and let rise in a warm draft free place.
Pre heat the oven to 325 degrees

Allow the loaves to double in size. I often put it in the oven
that has been slighty warmed and a pan of steaming water in it to create
a moist environment.

When Doubled in size brush the Stollens with egg wash (1 egg 1 teaspoon water beaten)

Add the blanched and split almonds on top of the Stollen loaves after
you brush them with egg wash.

If desired place halves of blanched almonds on top of the loaf. TO BLANCH ALMONDS: Put 1 Cup shelled almonds into pan, cover with hot water, bring to boil. Turn off heat, allow to stand for 5-10 minutes. Drain hot water off and cover almonds with cold water, letting them stand for a few more minutes. Skins will readily slip off when pinched. Split each almond in half; otherwise they are too bulky, do not cling to the dough as well, and are too hard to cut through after Stollen is baked.  

Bake at 335-350o for 25-30 minutes.

Sprinkle with powdered sugar if desired.

You can add sliced almonds  instead of the almond halves. That is a time saver.
It is not tradition in our family, but sometimes I do it.

Fruit for baking Stollen and Cakes

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Dr Oetker
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