By Vera Dawson The “I-Don’t-Have-Time-to-Make-Stollen Stollen” is what this recipe is sometimes called. Why? Because it uses baking powder instead of yeast to make this popular Christmas bread. So instead of taking several hours to get it in the oven, it’s in there after about 25 minutes of preparation time; a great boon for those of us who bake during this busy time of year. The results are lovely, too. The dough is moist and tender and the dried fruit and toasted almonds contribute delicious flavor.
Use any dried berries or fruit you like, just make sure they’re moist and pliable (I selected dried cherries, blueberries and golden raisins for the ones in the photo). If you’re an almond fan, add a quarter teaspoon of almond extract to the dough and about a quarter cup of almond paste, formed into a flattened rope, placed in the fold of the stollen before sealing and baking it.
1. All the dried fruit should be in quarter-inch pieces or smaller, so, if needed, chop them to the required size using a greased pair of kitchen scissors. Place all the fruit in a wide shallow bowl, add the rum and toss until all are wet; add more rum …read more
Via:: Vail Daily Newspaper
