Stollen

Prep Method 14

1. Sponge:

2. 1.Make a sponge with the majority of the flour, yeast, and milk. Sprinkle the remaining flour on top of the sponge. Cover and let proof in a warm place for 20 minutes, or until doubled in size.

3. Dough:

4. 2.In a mixer fitted with a paddle attachment, mix the sponge and all of the dough ingredients on low speed for 2 minutes to hydrate.
5. 3.Continue to mix on medium-low speed until gluten is developed (about 4-5 minutes).
6. 4.Place the dough in an oiled bowl and let proof for 20 minutes.
7. 5.Add the fruits and nuts by kneading them in by hand. This procedure will be difficult due to the large quantity of inclusions.
8. 6.Scale/divide into 3 portions and bulk proof for 20 minutes. Turn/flip/fold over the dough and continue to bulk proof for another 20 minutes.

9. Shaping & Baking:

10. 7.De-gas the dough on a floured surface and pre-shape by patting or rolling into a 4 x 8-inch rectangles; bench rest for 5 minutes.
11. 8.Form the rectangles into loaves by folding the top ⅓ down to the middle. Fold again so that the edges meet and seal the bottom by pressing the seams together. Bench rest for another 5 minutes.
12. 9.Final shape by using a wooden dowel to roll 2 channels into the loaves. There will be 3 bumps and 2 channels in the dough.
13. 10.Lift the top bump up and place it in the channel closest to you. Fold the dough edge backwards to create a loaf that now has 3 ridges, 2 on either side of the 1 in the middle. The middle ridge should be higher than the other two.
14. 11.Final proof the loaves for 30-40 minutes, refrigerating for 10 minutes right before baking which preserves the final shape.
15. 12.Egg wash and bake at 350°F (177°C) for 30-40 minutes, or until the internal temperature is 185°F (85°C). Let cool until warm on wire racks.

16. Finishing:

17. 13.While warm, remove any dark raisins from the exterior and liberally brush with melted butter.
18. 14.Roll each loaf in a 50/50 mixture of vanilla sugar and powdered sugar.