The stollen, featured in “The Big Book of Bread,” released in Oct. from King Arthur Baking Company .Martin Philip, one of the authors of “The King Arthur Baking Company Big Book of Bread: 125+ Recipes for Every Baker,”, released Oct. 22, said the recipe provided in this book is the one he bakes every year around the holidays.
Once the dough comes together, add the lemon zest, vanilla, cardamom, cinnamon and nutmeg and mix to incorporate. Divide and preshape the dough: Line a rimmed baking sheet with parchment paper. Lightly flour a work surface, then use a plastic bowl scraper to ease the dough out of the bowl onto the work surface. Divide the dough in half, each piece weighing about 550 grams. Gently deflate each piece, then preshape into 5-inch tubes and place seam side down on the work surface. Cover and let rest for 15 minutes.
Toward the end of the rising time, arrange a rack in the center of the oven and preheat the oven to 350 degrees. If you have an extra baking sheet, nest the pan of stollen into it; this double-thick protection will help prevent the bottom of the stollen from overbrowning as they bake.Bake the stollen until the crust is deep golden brown and the internal temperature reaches 200 degrees, about 35 minutes.