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Christmas Stollen

A home-style Lora Brody's Christmas Stollen made with Yeast, All Purpose Flour, Salt, Sugar, and Almond Paste Finely Grated Rind Of Two Oranges. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 tsp
• 2 1/2 cup
• 1 tsp
• 3 tbsp
• 3 tbsp
• 1/2 stick
• 1
• 4 tbsp
• 3/4 cup
• 1/2 cup
• 1/2 stick
• 1/2 cup

Method (preview)

1. 1

   Place all the ingredients except the pecans in the machine.

2. 2

   Program for dough, adding the pecans at the very end of the final knead cycle.

3. 3

   At the end of the final rise, punch down the dough and transfer it to a lightly floured work surface.

4. 4

   Cover with plastic wrap and allow to rise for 1 hour or until doubled in bulk.

5. 5

   With a lightly floured rolling pin, roll the dough into a 14" long oval.

6. 6

   Brush the surface of the dough with some of the melted butter and fold it in half, lengthwise.

7. 7

   Press lightly on the fold of the dough, pressing toward the open edges.

8. 8

   Do not press the outer edges together.

9. 9

   Transfer the shaped dough to a greased and floured baking sheet, cover with plastic wrap and allow to rise for 30-40 minutes or until double in bulk.

10. 10

    Preheat the oven to 375F with the rack in the center position.

11. 11

    Bake the stollen for 30-35 minutes or until lightly brown.

12. 12

    Remove from the oven and immediately brush with the remaining melted butter and then dust generously with the confectioners sugar.

13. 13

    Breadman and it turned out wonderful!!