It’s beginning to look a lot like Christmas, and what would Christmas be without a traditional Holiday bread.
Stollen, a bread which originated in Dresden, Germany, is a festive loaf which represents the blanket of Jesus and is typically filled with candied fruit to signify the gifts of the Magi.
Sourdough Stollen is the bread of the month for the Sourdough Surprises baking group. I’ve made Stollen several times: Traditional Stollen , Christmas Stollen , and BBA Stollen so this time, I wanted to try something different.
- All of the sourdough levain
- 1 tablespoon (21 grams) honey
- 1/4 cup (56.5 grams) lukewarm water
- 1 teaspoon (3 grams) instant yeast
- 1 large egg, room temperature
- 3 large egg yolks, room temperature
- 1 tablespoon pure Vanilla extract
- Grated rind of 1 small orange
- Remaining sifted whole grain spelt flour **
- 1 1/4 teaspoon coarse Kosher salt
- 3 tablespoons organic sugar
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 1 1/2 cups dried cranberries
- 3/4 cup slivered almonds
- Melted butter, for brushing
- Confectioner’s sugar, for sprinkling on the top