Twisty Stollen Buns
 
 
Serves: 24 buns
Ingredients
  • ½ cup golden raisins
  • ½ cup chopped dried apricots
  • ½ cup chopped dried cherries
  • ½ cup chopped almonds
  • ¼ cup Amaretto liqueur
  • 2 (1/4-ounce) packages active dry yeast (4½ teaspoons)
  • ¼ cup plus 2 teaspoons natural cane sugar, divided
  • ½ cup warm water (105-115 degrees)
  • 1 cup warm milk (105-115 degrees)
  • ½ cup unsalted butter, melted and cooled to room temperature
  • 2 eggs
  • 1½ teaspoons fine sea salt
  • 1½ teaspoons ground nutmeg
  • 2 teaspoons lemon zest
  • 3 cups all-purpose flour
  • 3 cups white whole wheat flour
Filling
  • 2 tablespoons unsalted butter, softened
  • ¼ cup natural cane sugar
  • ½ teaspoon cinnamon
  • 1 egg white for brushing tops, optional
Almond icing
  • 1 cup confectioners sugar
  • ¼ teaspoon almond extract
  • 1½ tablespoons milk or water
Instructions
  1. In a small bowl, combine the raisins, apricots, cherries, almonds, and amaretto. Let soak for at least 1 hour.
  2. In a large bowl, stir 2 teaspoons of sugar into warm water. Sprinkle yeast over the top of sugar water. Let it rest for 30 seconds and then give a gentle stir. After about 5 minutes when yeast is frothy and bubbly, add the milk, remaining ¼ cup sugar, and ½ cup melted butter. Whisk in the eggs, salt, nutmeg, and lemon zest.
  3. Stir in 3 cups of flour. Add the undrained soaked fruit and almonds, and remaining 3 cups of flour. Mix until well-blended. Dough should be sticky, but also stiff enough to knead.
  4. Turn dough onto a lightly floured surface and knead dough until smooth and elastic, about 8-10 minutes. Add additional flour a couple tablespoons at a time if dough feels too sticky. (Alternatively, this can be done in a stand mixer with a dough hook.)
  5. Transfer dough to a lightly oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.
  6. Line 2 baking sheets with parchment paper. Punch dough down and divide into 2 portions. Let rest for about 5 minutes. On a lightly floured surface, roll one portion of dough into a 12" by 16" rectangle. Thinly spread 1 tablespoon butter over dough. Combine ¼ cup sugar with ½ teaspoon cinnamon and sprinkle half of this mixture over half of the dough width-wise. Fold dough in half to measure 12" by 8". Press dough lightly to seal the filling. Cut into 1-inch strips along the 12" side so that you end up with 12 strips. Holding on to the ends of each strip, gently twist and shape into a circle tucking the ends in and under. (see photo above) Repeat with remaining dough and cinnamon sugar.
  7. Cover and let rise until doubled again, about an hour. Preheat oven to 350. Brush tops with egg white for a glossy finish, if desired. Bake for 18-20 minutes, until buns start to turn golden brown. Rotate baking sheets halfway through for even baking. Cool on baking sheets for 10 minutes before transferring to a wire rack.
  8. For icing, whisk together confectioners sugar, almond extract, and milk. Pipe icing over warm (but not hot) buns.
Notes
loosely adapted from Colorado Collage
Recipe by at https://dev.gatheranddine.com/twisty-stollen-buns/