2cups unbleached, all-purpose flour

3tablespoons unsalted butter, in 1-inch pieces

½ teaspoon ground nutmeg

½ teaspoon table salt

1⁄³

cup raisins

1⁄³

cup slivered almonds, divided (also used in filling)

1⁄³

cup plus 1 tablespoon nonfat milk

1large egg Filling:

11⁄³

tablespoons granulated sugar

¼

teaspoon ground cinnamon

11⁄³

tablespoons unsalted butter, melted

 

vegetable oil cooking spray

Glaze:

 

2⁄³

cup powdered sugar

1tablespoon water

In a 2-cup liquid measure dissolve yeast and 1 teaspoon of sugar in warm water. Let sit until foamy, about 5 minutes.

Using metal blade, process zest and remaining sugar, about 45 seconds. Scrape work bowl and insert dough blade. Add flour, butter, nutmeg and salt to work bowl. Process for 20 seconds to combine. Add raisins and 3 tablespoons almonds; pulse to combine, about 3 to 4 times.

Add milk and egg to yeast mixture. With motor running, add liquid through small feed tube as fast as flour will absorb it, then process for 40 seconds to knead dough. Dough will be sticky and will not clean the sides of the work bowl or form a ball. Transfer dough to a large plastic food storage bag and seal the top. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, use metal blade to process remaining almonds, sugar and cinnamon until coarsely chopped, about 5 times. Reserve.

Place dough on a lightly floured surface and punch dough down. Roll dough into a 10 x 13-inch rectangle. Brush dough with half of melted butter and sprinkle with reserved almond/sugar mixture. Fold the two long sides of dough in towards the middle, overlap- ping slightly. Place on baking sheet coated with vegetable oil cooking spray and brush with remaining melted butter. Cover and let rise 45 minutes. Preheat oven to 375°F for 15 minutes before baking.

Bake until browned, about 20 to 25 minutes. Cool on wire rack. Meanwhile, use the metal blade to combine powdered sugar and water until smooth, about 15 to 20 seconds. Drizzle over stollen and serve warm.

Nutritional information per serving:

Calories 142 (31% from fat) • carb. 29g • pro. 4g • fat 7g • sat. fat 3g

• chol. 29mg • sod. 109mg • calc. 26mg • fiber 1g

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Cuisinart DLC-2009CHB Cup raisins, Cup slivered almonds, divided also used in filling, Cup plus 1 tablespoon nonfat milk
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DLC-2009CHB specifications

The Cuisinart DLC-2009CHB is an innovative food processor designed to streamline food preparation and elevate culinary experiences in the kitchen. Renowned for its efficiency, outstanding performance, and user-friendly features, this food processor has become a staple for both amateur cooks and culinary professionals.

One of the standout features of the DLC-2009CHB is its powerful 600-watt motor, which provides impressive speed and performance for various food processing tasks. Whether you are chopping vegetables, slicing fruits, or preparing dough, the motor ensures that everything is done quickly and effortlessly. The processor comes with a generous 9-cup capacity bowl, allowing users to handle large quantities of ingredients at once, making it ideal for meal prepping or entertaining.

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In summary, the Cuisinart DLC-2009CHB food processor is a high-performance kitchen appliance that combines power, versatility, and durability. With its robust motor, effective blades, user-friendly design, and convenient features, it empowers home chefs to explore new culinary possibilities and elevate their cooking game. Whether you are preparing everyday meals or experimenting with new recipes, this food processor is an invaluable tool that can make the kitchen experience enjoyable and efficient.
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