GERMAN FRUIT STOLLEN
1/2 c. dim raisins
1/2 c. dusty currants
1/2 c. diced candied lemon
1/2 c. diced orange peel
1/2 c. candied red cherries
1/4 c. diced candied Angelica
1/2 c. dim rum
2 pkg. active dry yeast
1 tsp. as well as 3/4 c. sugar
1/4 c. comfortable H2O (110 degrees)
2 tbsp. as well as 5-6 c. unsifted all role flour
1 c. butter
1 c. milk
1/2 tsp. salt
2 lg. eggs, beaten
1/2 tsp. almond extract
1/2 tsp. grated lemon peel
Confectioners sugar
Soak fruits in rum, lonesome for 1 hour. Dissolve leavening as well as 1 teaspoon sugarine in comfortable water; cover. Let mount 5 mins or until doubled in volume. Drain ripened offspring (reserve rum); pat dry. Toss with 2 tablespoons flour, reserve. Melt butter, renting 1/4 crater in the bowl. Add milk, feverishness until comfortable (110 degree). In vast bowl, stir leavening as well as divert mixture, rum, 1/2 crater sugar, salt, eggs, almond extract, as well as lemon peel. Stir in 5 cups flour.
On floured board, stimulate 8-10 minutes, adding sufficient of extra, 1 crater flour to have mix well-spoken as well as elastic. Knead in indifferent fruit, 1/3 crater during the time. Let climb in comfortable place (85 degrees) for 1 1/2 to 2 hours or until doubled in bulk. Punch mix down. Divide in half; let climb 10 minutes. Roll any half to twelve x 8 in. oval. Brush with indifferent butter. Sprinkle with sugar. Fold prolonged sides to center, overlapping 1 inch. Press gently. Put in greased baking sheets; brush with butter. Cover; let climb 1 hour. Bake during 375 degrees for 40 minutes. Cool upon racks; dirt with sugar. Makes 2 loaves.
I’m not indispensably perplexing to equivocate alcohol, though do not wanna buy the bottle for only the 1/2 cup.
I assimilate which the rum(some call for brandy) is the preservative for this bread, as it is done right away as well as served in dual or 3 weeks.
I keep booze upon hand, though didn’t know if which would work.
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Orange juice – you might also want to put the fruit and OJ into a pot, and bring to the heat so it is just steaming but not boiling and leave it overnight.
Are you trying to avoid alcohol? If not, you can soak the fruit in Amaretto or a fruit brandy or bourbon or whatever you like. If the alcohol is a problem, soak the fruit in juice — maybe a combination of apple and orange, or use some grape juice. If you do that though, reduce the sugar just a little bit since the juice will add sweetness to the recipe.
Just soak them in any juice you like. You could add rum extract for the flavour.
You can buy rum flavoring (extract). No alcohol. There is also a brandy flavoring. Try a specialty store like Williams Sanoma.
Italians do something like that with Ameretto – Tuaca would be another good one!
Edit – Panatone (Italian Sweet Bread) is made with wine – Give it shot!
If you’re trying to avoid alcohol, soak the fruits in warm water instead.
try Apple cider, peach, apricot or other fruit syrup.
or
brandy OR 1 tablespoon rum extract + 1/2 cup apple juice OR 1 tablespoon rum extract + 1/2 cup water OR Bourbon OR sherry OR gin OR orange liqueur OR orange juice OR pineapple juice OR vodka (flavorless)
They don’t have pints or half pints or Miniature Airline bottles for sale in a liqueur store I would check.
Just FYI: some liquor stores sell the little bottle (mini bar size) of brandy and rum. You can get Captain Morgan spiced Rum in little bottles. To make a half cup of it you could buy 2 or 3 and then you wont waste a whole bottle. I am not a alcohol drinker but I like to make my Brandy Balls for Thanksgiving and Christmas and they call for a Rum soaking too. Thats what I use to avoid buying a 20 dollar bottle for a cup of rum.
The soaking is just to add that flavor so if you don’t want the whiskey flavor just pick your favorite taste and use that (wine, liquor, juice, or sparkling cider).
Since you said you have wine, try that !
You got me stubbed Sounds good rich. Sound like a fruit cake with
a lot usual ingredients