Dacor Wall Ovens Old-FashionedStollen with Almonds, Sweet Breads, Stollen, Sponge, Dough, Recipes

Sweet Breads, Stollen

Cooking Guide Default Mode and Temperature: Pure Convection™/350˚.

Suggested Time: 25-30 minutes

Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack positions 1, 3, and 5. For multiple racks, add 5-10 minutes.

Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-# 4 Sweet Breads, Stollen

Types of Sweet Breads: This function is intended for homemade yeasted sweet breads

Old-Fashioned Stollen with Almonds

SPONGE

11⁄3 cups plus 1 Tablespoon lukewarm milk 11⁄2 teaspoon granulated sugar

1 package active dry yeast

2 2⁄3 cups all purpose flour

DOUGH

3 1⁄2-4 cups all purpose flour 11⁄3 cups dried cranberries

1⁄3 cup chopped dried candied ginger

1⁄3 cup chopped dried apricots

1 cup unsalted butter, room temperature

1 cup granulated sugar

2 large eggs

1 Tablespoon ground cardamom

1 teaspoon vanilla extract

1⁄2 teaspoon salt

Egg wash: 1 egg plus 1 teaspoon water, beaten 1 cup sliced almonds

Preheat oven on Proof mode at 100˚. Lightly oil a large mixing bowl. Add dough, turning to coat. Cover bowl with plastic wrap and place in oven on proof mode until doubled in volume, about 1 hour.

Grease cookie sheet. Punch down dough. Divide dough in half. Pat each half into a 10 x 16" oval. Fold in half lengthwise; pat gently. Place on prepared cookie sheet. Cover and let rise in oven on proof mode for about 30 minutes.

Adjust oven rack to position 2. In Dacor Guide, select Sweet Breads/ Stollen. Allow oven to preheat. Brush each loaf with egg wash and sprinkle sliced almonds on top. Place in oven and set timer for 25-30 minutes. Bake loaves until they are golden and sound hollow when tapped on the bottom, about 1 hour.

After Baking: Transfer to rack and cool slightly. Slice into 1⁄2-inch pieces and serve warm.

Makes 2 loaves.

RECIPES

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