Mmmm Stöllen

Since it's been getting colder the last little while, I've been doing a lot of baking. I plan to make several of these and mail off to a friend.

Bremer Klaben

1 cup all purpose flour
1 package of dry yeast
1 teaspoon fresh lemon zest
1/4 teaspoon cardamom powder
1/4 teaspoon nutmeg powder
1/2 cup white granulated sugar
1/2 cup lukewarm whole fat milk
1 teaspoon salt
1 teaspoon dark rum
1 teaspoon pure almond extract
7 tablespoons melted unsalted butter
3/4 cup dark raisins
3/4 cup dried red currants
3/4 cup chopped blanched almonds chopped (you can use blanched almond leaves or slivers)
3/4 cup chopped candied lemon peel
2 tablespoons melted unsalted butter

Place the all purpose flour, dry yeast, fresh lemon zest, cardamom powder and nutmeg powder in a bowl of a mixer and whisk to combine. Add the sugar and milk, switch to the dough hook and mix until the dough is smooth and shiny. you can also turn the mixture out on a floured surface and knead with your hands. Knead in the salt, rum, pure almond extract and melted usalted butter.

Cover the bowl and let the dough stand for 1 hour in a warm place.

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Remove the dough from the bowl and turn it out on a lightly floured surface. Knead in the dark raisins, currents, blanched almonds and candied lemon peel. Form the dough into a loaf shape and place it on the baking sheet.

Bake the loaf for 45-55 minutes.

Remove the stöllen from oven and brush with melted unsalted butter. Return to the oven for 5 minutes to lightly brown.