Cuisinart DLC-2009CHB - Manual (Page 45)

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2 cups unbleached, all-purpose fl our
3 tablespoons 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 fi lling)
1 ⁄³ cup plus 1 tablespoon nonfat milk
1 large egg
Filling:
1 1 ⁄³ tablespoons granulated sugar
¼ teaspoon ground cinnamon
1 1 ⁄³ tablespoons unsalted butter, melted
vegetable oil cooking spray
Glaze:
2 ⁄³ cup powdered sugar
1 tablespoon 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 fl our, 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 fl our 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 fl oured 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 • fi ber 1g