over to enclose it. Use the heel of your
hand to press the edges together. Place
the stollen 2 to a pan on parchment-lined
baking sheets, leaving at least 2" of space
around them. Cover with greased plastic
and let rise for 45 minutes, until puffy
looking, while you preheat the oven to
TO BAKE: Uncover the risen loaves
and bake for 25 to 28 minutes, until
deep golden brown and an instant-read
thermometer inserted in the center reads
190°F. Remove from the oven and place
the pan on a rack to cool.
TO SEAL: Generously brush the stollen
(still warm is fine, if not preferable) all
over, top and bottom, with melted butter.
Allow to finish cooling completely before
TO GLAZE: Heat the apricot preserves
and water together, then purée the mixture to smooth out any lumps. Brush the
tops of the stollen with the glaze.
TO FINISH: Sprinkle the stollen with
granulated sugar, then dush with nonmelting or confectioners’ sugar for a
snowy top. Wrap well and age at room
temperature for up to 2 weeks or freeze
for 2 to 3 months.
Yield: 5 stollen, 20 slices each.
Nutrition information per serving (32g): 118 calories, 2g
protein, 14g carbohydrates, 6g fat, 1g fiber, 3g saturated
fat, 0g trans fat, 18mg cholesterol, 53mg sodium, 4g sugars,
1mg vitamin C, 1mg iron, 19mg calcium. Weight Watchers
Points Plus®: 3 points.
5 stollen, 3 pans, 1 oven. What now?
If you only have one oven, place one pan of stollen in the refrigerator after 20 minutes’ rising time. Once your first pan is in the oven, take the second pan out and
leave it at room temperature (still covered). It should be just ready to bake once
the first round is done. Repeat with the third pan.
Almond butter: Consistently inconsistent
When shopping for ingredients for this stollen, we tried a few different almond
butters, and found some of them to be quite stiff (Justin’s), and others very runny
(the organic store brand). Depending on what you find when you open the jar,
you’ll need to chose which sweetener to add. Use honey if the almond butter is
thick, confectioners’ sugar if it’s loose and runny.