Utes Weihnachtsstollen 2020 – USA

This is the Boston version – just 2 loafs

ingredients

500g raisins
3/4 bottle Rum

625 g flour (fine ground bread flour, pass through a sieve)
42g active dry yeast
200 ml milk (I’m using Almond)

75 g butter + 250 g butter
vanilla extract
sugar
50 g diced almonds
50 g almond flour
125 g sugar
50 g Orangeat (candied orange slices – diced)
50 g Zitronat (candied lime – diced)
the skin of 1/2 lemon and its juice
8 drops pure almond extract

after baking (the next day, when loafs are completely cold)
60g butter
confectioners sugar

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The day before

soak 500g raisins in Rum

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take butter from fridge to bring to room temperature
625 g bread flour in mixer bowl (sieve)

heat on the stove in small pan 200ml almond milk to 32 C
put into the metal measuring cup and add
42g active dry yeast
1 tsp sugar
pinch of salt
use a hand mixer on the lowest speed (just one attachment)

add to the mixer bowl (make a deep dip in the flour)
DONT MIX, just move with a spoon around to absorb some flour into the liquid
make it a ‘softer than toothpaste’ texture
sprinkle some flour from the rim on the surface
(don’t use Ute’s handmixer method, it draws too much flour into it)

cover bowl with a kitchen towel put into the oven with the bread proofing setting
let foam for 45 minutes

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meanwhile in medium source pan (smaller than the copper base)
melt 5 1/2 TBSP (75g) butter
2 tsp sugar
1 tsp vanilla extract
50 g diced almonds
50g candied orange – diced
50g candied lemon – diced
lemon zest of 1/2 lemon (finely chopped)
lemon juice of 1/2 lemon
1/4 tsp bitter mandel

let this mixture cool down and reserve for later

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cut 250g butter into pieces

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premix already in another bowl
50g almond flour
125g sugar
pinch of salt
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after yeast has foamed for 45 minutes

add almond flour mix

with K-hook (not the bread hook)
speed 2, 3 minutes

add 250g butter (room temp), cut into pieces
mix speed 2, 3 minutes

then change for bread hook
speed 2, 3 minutes

add buttermix with orange, lemon etc.
mix speed 2 , min 10

cover bowl with a kitchen towel
put into the oven
use bread proofing setting
let rise for 1 hour

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put raisins in sieve and collect rum for next batch of raisins

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after one hour

put the dough on a work surface and GENTLY work the raisins manually into the dough, the raisins should not break open

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divide the dough into two parts
and fold into two rectangles (the short side not wider than the silicone mat)
flip sides onto the top

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turn oven to bread proofing setting
put two loaves on a baking sheet with a silicone mat
let rise for 40 minutes

after 40 min:

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then switch bread proofing off and turn to convect bake 285F

bake for 70 minutes

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let cool till the next day

heat 60g butter – not too hot
place loaves onto large piece of parchment paper to wrap it afterward

brush both loaves and let the butter penetrate fully