-
1
Make the panettone dough as directed on page 163.
-
2
Add the optional dried fruit to the dough, then mix on the lowest speed with the hook, or by hand, for 1 or 2 minutes to evenly distribute it.
-
3
If the fruit was soaked overnight, drain off any excess liquid and fold the fruit in by hand.
-
4
In this case, you may need to add about 3 1/2 tablespoons (1 oz / 28.5 g) or more of bread flour to compensate for the moisture in the fruit.
-
5
Use a wet bowl scraper or spatula to transfer the dough to a lightly floured work surface, then dust the top of the dough with flour.
-
6
Use a rolling pin or your hands to roll out or pat the dough into a 9 by 6-inch rectangle, or divide the dough into two equal portions and roll them into 7 by 5-inch rectangles for smaller loaves.
-
7
Sprinkle the almonds over the top or place the cigar-shaped bead of almond paste at the end closest to you, then roll the dough up and shape it into a loaf, sealing the crease by pinching the dough with the edge of your hand.
-
8
Place the stollen on a parchment-lined sheet pan and put the pan in a cold oven.
-
9
Turn the oven to 350F (177C), or 300F (149C) for a convection oven.
-
10
Bake for 25 minutes (as the oven comes to full temperature), then rotate the pan and bake for another 25 to 35 minutes.
-
11
The total baking time will depend on the size of the loaf.
-
12
The stollen is done when it is firm to the touch, sounds hollow when thumped, and is a rich golden brown.
-
13
It should register 185F (85C) in the center.
-
14
As soon as the stollen comes out of the oven, brush the entire loaf with melted butter, then dust it heavily with confectioners sugar or roll it in fine granulated sugar to coat.
-
15
Cool thoroughly before serving.
-
16
Many bakers insist that stollens need at least 8 to 14 hours of cooling, but 3 hours should be sufficient.
