Raisin Stollen

YIELD: 24 1-lb. loaves

Overnight fruit mix:
7 oz. mixed candied peel
7 oz. whole, blanched almonds
2 lbs., 5 oz. raisins
1 lb., 7 oz. mixed candied fruit
8 oz. rum or warm water, divided

9 oz. yeast (compressed)
3 lbs., 3 oz. whole milk
3 lbs., 11 oz. bread flour
3 lbs., 11 oz. unsalted butter, softened
1 lb., 7 oz. sugar
1 lb., 14 oz. eggs
1 oz. salt
1 tsp. rum flavoring (optional, if using water instead of rum above)
1/12 oz. nutmeg
1/12oz. cardamom
7 lbs., 5 oz. bread flour
1/2 oz. lemon rind
1/2 oz. orange rind

1. FOR FRUIT: Soak candied peel, almonds, raisins and mixed candied fruit in 2 oz. of the rum or warm water overnight. Set aside.
2. TO MAKE THE SPONGE: Dissolve yeast in milk; add 3 lbs., 11 oz. bread flour. On medium speed, mix until combined and let sponge ferment one hour in proofer.
3. Cream softened butter with sugar, eggs, salt and sponge. Mix on medium speed for 2 minutes. Add remaining 6 oz. of rum or water, rum flavoring (if using), spices and bread flour and mix on medium for 6 minutes.Add citrus peel, plus the soaked and reserved candied peel, almonds, raisins and mixed candied fruit; mix for 1 minute on medium.
4. Ferment dough until it doubles in size; punch down. Divide dough into 24, 1-lb. units. Round up. Allow to rest for 10 minutes, covered. Mold dough like pan bread, about 10-in., and press the center down lengthwise using a rolling pin. Brush with melted butter. Fold the dough together and place on a paper-lined baking pan.Alternatively, prepare as a braided loaf.
5. Egg wash and proof for 20 minutes.
6. Bake at 375°F until golden brown.
7. After baking, wash with melted butter and sprinkle with confectioners sugar or granulated sugar, if desired.Wrap stollen when cool.

Recipe and photo from California Raisin Marketing Board.