Stolle de Noel (Christmas Stollen)

Ingredients

• 0.5 cup almonds coarsely chopped
• 0.3 cup apple juice (cherry brandy)
• 3 tablespoons candied citron 
• 3 tablespoons candied orange peel 
• 3 tablespoons currants dried
• 2.3 teaspoons yeast dry
• 1 large eggs 
• 0.5 cup milk fat-free
• 3.5 cups flour all-purpose divided
• 3 tablespoons golden raisins 
• 0.3 cup granulated sugar 
• 0.3 teaspoon granulated sugar 
• 3 tablespoons candied lemon peel 
• 2 tablespoons powdered sugar 
• 1 teaspoon salt 
• 0.3 cup stick margarine melted
• 1 tablespoon stick margarine softened
• 0.3 cup warm water (100° to 110°)

Equipment

• bowl
• baking sheet
• oven
• knife
• sieve
• blender
• measuring cup

Directions

1. To prepare the marinated fruit, combine first 6 ingredients in a small bowl, and let stand 1 hour.
2. Drain the mixture in a sieve over a bowl, reserving the brandy and fruit mixture separately.
3. To prepare dough, dissolve yeast and 1/4 teaspoon granulated sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.
4. Add 1 1/2 cups flour, reserved brandy, milk, 1/4 cup granulated sugar, 1/4 cup butter, salt, and egg to yeast mixture; beat at medium speed of a mixer until smooth. Stir in marinated fruit, 1 1/2 cups flour, and almonds. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
5. Place in a bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85), free from drafts, about 2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
6. Punch dough down; let rest 5 minutes.
7. Roll into a 13 x 8-inch oval on a lightly floured surface.
8. Place on a baking sheet coated with cooking spray; fold dough over lengthwise, leaving a 3-inch border. Cover and let rise 1 hour.
9. Preheat oven to 35
10. Uncover dough, and bake at 350 for 25 minutes or until browned and loaf sounds hollow when tapped; cool.
11. Brush with 1 tablespoon butter; sprinkle with powdered sugar.