Sweet Orange Cranberry Nut Yeast Bread
aka Faux Stollen
For the Bread:
- 1/3 cup (3 ounces) milk
- 1 1/2 tsp active dry yeast
- 1 1/2 cups (7 1/2 ounces) plus 1 tablespoon bread flour, divided, plus more if needed
- 1 tbsp bourbon
- 1/2 cup (3 ounces) raisins
- 1/4 cup (1 3/4 ounces) plus 1 tablespoon granulated sugar
- 1 large egg yolk
- 3/4 tsp salt
- 6 tbsp (3 ounces) unsalted butter, soft, not melted, cut into small cubes
- 4 tsp finely chopped orange peel from one orange (see note above)
- 1/3 cup (3 ounces) chopped walnuts
- 3 1/2 ounces baking marzipan
For the Glaze:
- 4 tablespoons (2 ounces) unsalted butter, melted
- 1 cup (4 ounces) confectioner's sugar
- Heat milk in microwave until just warm (approximately 20 seconds). Pour into bowl of a warmed stand mixer and whisk in yeast and 1 tablespoon bread flour. Let rest for 30 minutes.
- Combine bourbon and cranberries and gently heat until warm; set aside.
- After 30 minutes, add remaining bread flour, sugar, and egg yolk to yeast mixture. Mix with paddle at low speed just until mixture begins to come together, about 1 minute. With mixer running, add salt and then slowly add butter one chunk at a time to incorporate. If dough seems too wet, add up to a few tablespoons more flour. Continue to mix until a soft, smooth dough forms, about 6 minutes. Mix in cranberries, orange zest, and walnuts until just incorporated.
- Form dough into a ball, place in a greased bowl, cover, and let rest in a warm place until dough has risen by about 50 percent, 1 to 2 hours.
- Adjust oven rack to middle position and preheat oven to 350°F. Line a large baking sheet with parchment paper. Place dough onto lightly floured work surface and shape into an 4-inch by 10-inch loaf. Carefully transfer the loaf to the parchment-lined baking sheet, loosely cover, and let rest in a warm place for about 45 minutes.
- Bake until golden brown and just cooked through, 30-40 minutes. Do not overbake or your loaf will be dry.
- For the Glaze: Brush the loaf immediately with half the melted butter. Sprinkle with a coating of confectioner's sugar. Let the glaze cool. Then brush with remaining melted butter and sift 1/2 of the remaining confectioners' sugar over the top. Let cool. Sift with remaining confectioners' sugar and serve.