This traditional recipe from Germany is a favorite in my hometown of Bressanone, Italy. I offer a healthy twist on the tradition by omitting powdered sugar and using maple syrup instead of refined cane sugar.
This delightful bread makes a lovely holiday gift and ships well, too!
1/2 cup golden raisins
1/2 cup raisins
1 orange, peeled and diced
1/4 cup boiling water
Let stand for 1/2 hour.
In a large bowl, mix together:
2 cups flour (spelt for wheat-free or millet & rice for gluten-free)
1/2 teaspoon each: cinnamon, cloves, nutmeg, ginger
1/2 teaspoon each: baking powder & baking soda
In a saucepan, combine & heat gently:
1/4 cup maple syrup
1/2 cup milk (either almond or cow milk)
1/3 cup butter or coconut oil (vegan), softened
1 Tablespoon grated lemon peel
Add this mixture to dry ingredients & stir to incorporate.
Then, mix in:
2 eggs, beaten or 2 Tablespoons flaxseed meal (vegan)
3 teaspoons lemon juice
Half of the soaked raisin/orange mixture (save the other half for glaze)
Stir in enough flour to make a soft dough (about 1 cup).
Preheat oven to 375 degrees.
On a lightly floured surface, roll dough into an 8-by-12-inch oval. Fold dough in half lengthwise to within ½ inch of the opposite side; press closed.
Transfer to a greased baking sheet.
Mix 2 Tablespoons olive oil into the other half of the soaked raisin/orange mixture. Pour and spread over the stollen as glaze.
Bake at 375 for 35 minutes, or until nicely browned. Cool on a wire rack.
Honey Almond Cantucci