2cups unbleached,
3tablespoons unsalted butter, in
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
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
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
45