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Chocolate-Laced Holiday Stollen

"The smell of good bread baking, like the sound of lightly flowing
water, is indescribable in its evocation of innocence and delight..."
~ M.F.K. Fisher, The Art of Eating

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Chocolate-Laced Holiday Stollen


A Year in Chocolate:
Four Seasons of
Unforgettable Desserts
by Alice Medrich, 2001, Warner Books

“You might imagine stollen on a festive holiday breakfast table laden
with silver and linens, perhaps with steaming Viennese coffee and a
bowl of thick cream. [Don’t know about you, but I am drooling!] As
for me, I have fond memories of nibbling a rich and rummy stollen
while working the Christmas crack-of-dawn shift in my bakery,
Cocolat, during the late 1970s.”

Serves 10 to 12

Ingredients
1/3 cup diced candied lemon peel
1/3 cup dark raisins
1/3 cup golden raisins
1/3 cup dried cherries
1/3 cup dark rum
1 envelope (1 scant tablespoon) active dry yeast
1/2 teaspoon plus 1/3 cup granulated sugar
2 tablespoons warm water (105 to 115 degrees F)
1/2 cup milk
1 teaspoon salt
6 tablespoons (3/4 stick) butter, at room temperature
1/2 teaspoon almond extract
3 cups bleached all-purpose flour
1 egg, at room temperature
1 teaspoon grated orange zest
1 cup blanched almonds, toasted
1 cup chocolate chips
Flour, for dusting
1/4 cup powdered sugar

Equipment
Heavy-duty stand mixer with a dough hook
1 large baking sheet, lined with parchment paper or greased
1 large baking sheet, unlined
Instant-read thermometer

To make the stollen, combine the candied lemon peel, dried fruit, and
rum in a resealable plastic bag, Let stand overnight, turning the bag over
once or twice.
Set a colander over a bowl. Drain the fruit, reserving the rum.
In a small bowl, dissolve the yeast and 1/2 teaspoon of the sugar in the
warm water. Set aside.
In a small saucepan, heat the milk to a simmer. Remove from the heat
and add the salt and butter. Stir until the butter is melted. Stir in the
almond extract and set aside until lukewarm.
In a mixer bowl, combine the flour, remaining sugar, milk mixture, egg,
orange zest, dissolved yeast, and reserved rum. Using the dough hook,
mix until combined, then knead the dough on low speed for 10 minutes.
Scrape the dough onto a well-floured surface. Pat it into an oblong about
16 x 12 inches. Scatter the almonds and chocolate chips evenly over the
dough. Roll the dough up, starting at one short end. Pat the dough out
again, sprinkle it with the drained fruit, and roll it up. Shape the dough
into a ball and place it in a large clean bowl. Dust the dough with flour
and cover the bowl tightly with plastic wrap and let rise in a warm place
until the dough is half again as large, about 2 hours.
Scrape the dough onto a well-floured surface. Pat out to form a 12x8-inch
oval and fold it lengthwise. Press down firmly on the folded edge to seal it.
Place the stollen on the lined pan. Cover loosely with plastic wrap and let
rise until half again as large, about 1 1/2 hours.
Position a rack in the lower third of the oven. Preheat the oven to 350
degrees F.
Place the baking sheet with the stollen on a second, unlined baking sheet
to reduce browning on the bottom and remove the plastic wrap. Bake for
30 minutes. Tent the stollen loosely with foil, and bake 15 minutes more,
or until the loaf sounds hollow when tapped on the bottom or an instant-
read thermometer registers 200 degrees F when inserted in the center of
the thickest part of the loaf. Carefully (to avoid breaking the loaf) transfer
the stollen to a large rack to cool completely. Wrap airtight to store.
Before serving, dust generously with powdered sugar.
 

Featured Archive Recipes:
Stollen (Martha Stewart)
Chocolate-Raisin-Filled Kugelhupf
Alice Medrich's Mocha Marjolaine
 

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