Stollen Recipe

1. In a medium bowl, combine all the dried fruit, rum, and orange juice together. Let soak overnight. Or microwave the mixture, uncovered, for 2 minutes, or until the fruit is warm.

2. Cover with a plate and let soak for at least 1 hour.

Sponge:

1. To make the dough, we first start by making a sponge. To make a sponge, add 2 cups of flour and the yeast to the bowl of the stand mixer fitted with the paddle attachment.

2. Set the mixer to stir or low just until the yeast and flour are combined. Add the warm milk and increase the speed to medium-high. Beat the mixture for 1 minute. This is the sponge.

3. Detach the bowl, cover it with plastic wrap and leave in a warm place to rise for 1 hour.

4. While the sponge rises, mix together the dry ingredients. In a large bowl, whisk together the remaining 3 cups of flour, salt, cardamom, cloves, and nutmeg.

Dough:

1. Once the sponge has risen, return the bowl with the sponge to the base of the stand mixer and fit the mixer with the paddle attachment.

2. Set the mixer to medium speed, add the lemon zest to the sponge and mix to combine. Add the butter, 2 tablespoons at a time, beating until each is incorporated and the dough looks like a thick batter.

3. Add the egg yolks and beat until incorporated. Beat in the sugar.

4. Switch the mixer to low speed and gradually add 2½ cups of the flour and spice mixture to the bowl (reserve the remaining ½ cup). Once the dough becomes stiff and shaggy, switch from the paddle attachment to the dough hook attachment.

5. Knead the dough on low speed for 4 to 6 minutes, then add the remaining flour and spice mixture 2 tablespoons at a time until incorporated. Scrape down the sides of the bowl as needed.

6. Continue to knead with the dough hook for an additional 4 to 6 minutes. When it’s ready, the dough should be soft and pull away from the sides of the bowl.

7. In a large bowl, add the vegetable oil. Form the dough into a ball and place it in the bowl, turning it a few times so it is coated all over with the oil.

8. Cover the bowl with plastic wrap and let rise in a warm place for 1½ hours, or until doubled.

9. Drain the fruit. Use one hand to steady the bowl and knead in the fruit and almonds with the other.

10. When most of the fruit has been incorporated, scrape the dough onto a floured work surface and knead for 1 to 2 minutes or until all the fruit and nuts are well incorporated. Let rest for 10 minutes to relax the dough before shaping.

11. Line 2 baking sheets with parchment paper.

To Shape Dough:

1. On the work surface, divide the dough into 4 equal pieces.

2. Pat one piece of dough into an 8-inch round. Fold ⅓ of the dough towards the middle and fold the other flap over it, leaving a gap of about 1 inch between the top flap and the edge of the dough so there is a ridge.

3. Cup hands on the outside of the dough to taper the ends and form the dough into an oval. The dough should look like an oval with a ridge on top.

4. Repeat with the remaining dough pieces and place them 3 inches apart on the prepared baking sheets (2 loaves per sheet).

5. Cover the loaves loosely with plastic wrap and let them rise for about 1 hour in a warm place until doubled. About 20 minutes before the loaves finish their final rise, heat the oven to 350 degrees F.

To Bake:

1. Place the loaves in the oven and bake for 25 minutes, then swap the top and bottom sheets and rotate each pan 180 degrees F and bake for 15 to 20 minutes longer, or until the loaves are nicely browned. (Total baking time is 40 to 45 minutes).

2. If the loaves seem to be browning too quickly, cover them loosely with a piece of foil. To test for doneness, insert an instant-read thermometer into the center of the loaf. It should register 190 degrees F.

3. Remove the loaves from the oven and let them cool for 10 minutes. Transfer the loaves to a wire rack or racks then set the racks on top of the baking sheets or parchment.

4. In a small bowl, stir together the sugar, ginger, and nutmeg. While still warm, brush the tops and sides of the loaves with the melted butter until all of the butter is used.

5. Sprinkle with the spiced sugar. Let cool completely.

6. When thoroughly cool, wrap the loaves in plastic wrap and then in foil. Store in a cool, dry place (not refrigerator) for at least 3 days before cutting and for up to 2 weeks.

7. Before serving, dust generously with powdered sugar shaken through a strainer. Serve with butter, honey, or jam, if desired.