Stollen Bread with Shane Smith & Gem

In a small saucepan, heat the milk and butter until warm and the butter is melted. Remove from heat and let cool slightly.

In a large mixing bowl, combine the flour, sugar, salt, yeast, cinnamon, and nutmeg.

Add the warm milk mixture and eggs to the dry ingredients. Mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

In a separate bowl, combine the dried fruit, nuts, and rum (or orange juice). Fold this mixture into the dough until evenly distributed.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preheat the oven to 350°F (175°C).

Shape the risen dough into a loaf and place it on a baking sheet lined with parchment paper.

Bake for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.

Let the stollen cool completely on a wire rack before dusting with powdered sugar.

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