Christmas Stollen
Author: 
Recipe type: Breakfast/holiday treat
Cook time: 
Total time: 
Serves: 4 loaves
 
Sweet breakfast bread filled with dried fruit and topped with a butter icing and sprinkles
Ingredients
  • For the sponge:
  • 1½ cups (12 oz/340g) milk
  • 2.4 oz sourdough starter (100% hydration)
  • 2¾ Cups (12 oz/340g) all purpose unbleached flour
  • For the bread:
  • ½ cup (3.5 oz/99g) white sugar
  • ¾ cup (1½ sticks, 6 oz/170g) unsalted butter, melted and cooled
  • ½ tsp. salt
  • 2 eggs
  • 2 egg yolks
  • 2¾ cups (12 oz/340g) all-purpose unbleached flour, plus more if needed
  • 2 cups dried fruit
  • For the Frosting
  • 1 cup (4 oz/113g) powdered sugar
  • 1 tsp. vanilla
  • 2 Tbsp. butter, softened
  • 1-2 Tbsp. milk
  • colored sprinkles
Instructions
  1. For the sponge:
  2. Scald the milk and let it cool to lukewarm. Mix with the starter and the flour. Cover and let sit at room temperature overnight or until doubled in size and bubbly.
  3. For the bread:
  4. Melt the butter and add the sugar and salt to the butter and stir until dissolved. Let cool to lukewarm.
  5. Add eggs and yolks to the cooled butter mixture.
  6. Add the butter mixture to the sponge in a large mixing bowl. Whip until smooth. Add in the remaining flour, plus extra as needed to form a soft dough that pulls away from the sides of the bowl when stirred. The dough will be a little sticky and should be soft, but have some shape.
  7. Cover with plastic wrap and let rise until doubled, about 2 -3 hours (depends on room temperature and the strength of your starter).
  8. Turn the dough out onto a floured board and top with the dried fruit. Gently knead in the dried fruit. Continue to knead until smooth, adding more flour as needed if the dough is too sticky.
  9. Let rise in a greased bowl until doubled, about 2 hours.
  10. When risen, cut into 3-4 pieces. Roll each into an oval and fold in half lengthwise.
  11. Place the loaves on greased baking sheets, cover with floured towels or greased plastic wrap and let rise until doubled, 1-2 hours.
  12. Bake at 375F/190C for 20-25 minutes until puffy and golden brown.
  13. Cool on a rack.
  14. For the frosting:
  15. Mix the butter, vanilla and powdered sugar together. Add milk 1 Tbsp. at a time until a smooth and spreadable frosting is formed.
  16. Frost the bread with the butter frosting and sprinkle with colored sprinkles.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2014/12/sourdough-stollen/