Share this...

Paradise and Pennant Candied Fruit

Dresden-Style German Stollen

Luxuriate your taste buds with Vintage style dresden stollen. Enhanced with festive fruity flavors of citron, orange, lemon peel, cherries and pineapple. Polish off with melted butter and sprinkle generously with granulated sugar that creates a nice sugary glaze you cannot resist. Best served with a cup of coffee and perfect for a holiday gift.

Ingredients

Fruit

• 8 oz Paradise Brand Old English Fruit mix,
• 1 cup Candied fruit Cherries diced
• 1/3cup golden raisins
• 1/3cup zante currants
• 1/4cup spiced rum like Captain Morgan

Sponge

• 1pkg active dry yeast, 2 1/4 tsp.
• 1/4cup lukewarm water
• 1/2cup scalded whole milk, cooled to under 110°
• 1cup all-purpose flour

Dough

• 2 1/2cups all-purpose flour
• 6tbsp softened butter
• 1 1/2tsp kosher salt
• 2tbsp granulated sugar
• 2tsp vanilla extract
• 1tsp almond extract
• 1/4tsp grated nutmeg
• 1egg yolk
• 1/2cup sliced or slivered almonds
• 2tbsp melted butter to brush onto baked stollen
• 3 to 4tbsp granulated sugar to sprinkle onto stollen

Instructions

Fruit

1. Place the fruit into a bowl or jar and add the rum. stir to coat. Soak fruit for 1 hour or up to overnight in the refrigerator.

Sponge

1. Place the water and yeast in a small bowl and stir with a fork to dissolve the yeast, 3 to 4 minutes.
2. Add the milk and flour and whisk to incorporate. Cover with plastic wrap and let rise 20 to 30 minutes.

to be continued…