Stollen

Christmas breads are common in many European cuisines, and this one is from Germany. The bread is so laden with dried and candied fruit that the dough merely binds it together.

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Yield: Makes 2 loaves

Active time: 30 minutes

Start to finish: 4¹/₂ hours plus an overnight for the fruit to macerate

1 cup black raisins

1 cup golden raisins

¹/₂ cup dried cherries

¹/₂ cup dried cranberries

¹/₂ cup rum

1 cup brown rice flour

1 cup tapioca flour

3³/₄ cups cornstarch

2 tablespoons xanthan gum

2 (¹/₄-ounce) packages active dry yeast

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

¹/₂ teaspoon ground cardamom

2 cups warm whole milk (110–115°F)

1 cup honey

4 large eggs, at room temperature

1 cup (2 sticks) unsalted butter, melted and cooled

1 tablespoon grated orange zest

¹/₂ teaspoon pure vanilla extract

1 cup sliced almonds

¹/₂ cup chopped crystallized ginger

1 cup Royal Icing

Note: Be prepared to let the fruit macerate overnight.

1. Combine black raisins, golden raisins, dried cherries, dried cranberries, and rum in a mixing bowl. Stir well. Cover with plastic wrap and allow fruits to macerate overnight.

2. Preheat the oven to 350°F. Toast almonds on a baking sheet for 5–7 minutes, or until browned. Set aside. Turn off oven.

3. Combine brown rice flour, tapioca flour, cornstarch, xanthan gum, yeast, salt, cinnamon, nutmeg, and cardamom in a mixing bowl. Whisk well.

4. Combine milk, honey, eggs, butter, orange zest, and vanilla in the mixing bowl of a standard mixer fitted with the paddle attachment. Beat at medium speed for 1 minute. Reduce the speed to low, and add flour mixture. Beat at low speed for 2 minutes. Add macerated fruit, almonds, and crystallized ginger. Beat for 1 minute.

5. Cover the bowl loosely with a sheet of plastic wrap, and place it in a warm spot for 1–2 hours, or until dough is doubled in bulk.

6. Line a baking sheet with parchment paper or silicone baking mats. Divide dough in half, and form each into an oval 8 inches long. Cover loaves lightly with a tea towel, and allow them to rise for 1 hour, or until very puffy.

7. While loaves rise, preheat the oven to 350°F. Bake loaves for 1 hour, or until firm and brown. Cool on the pan for 10 minutes, then transfer loaves to a wire rack to cool completely. When loaves are cool, frost tops with Royal Icing.

Note: The loaves can be baked up to 3 days in advance and kept at room temperature, tightly covered.

Variation

 Substitute bourbon or brandy for the rum.