Twisty Stollen Buns
Ingredients
- 1/2 cup golden raisins
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried cherries
- 1/2 cup chopped almonds
- 1/4 cup Amaretto liqueur
- 2 (1/4-ounce) packages active dry yeast (4 1/2 teaspoons)
- 1/4 cup plus 2 teaspoons natural cane sugar, divided
- 1/2 cup warm water (105-115 degrees)
- 1 cup warm milk (105-115 degrees)
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 2 eggs
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons ground nutmeg
- 2 teaspoons lemon zest
- 3 cups all-purpose flour
- 3 cups white whole wheat flour
Filling
- 2 tablespoons unsalted butter, softened
- 1/4 cup natural cane sugar
- 1/2 teaspoon cinnamon
- 1 egg white for brushing tops, optional
Almond icing
- 1 cup confectioners sugar
- 1/4 teaspoon almond extract
- 1 1/2 tablespoons milk or water
Instructions
- In a small bowl, combine the raisins, apricots, cherries, almonds, and amaretto. Let soak for at least 1 hour.
- 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 1/4 cup sugar, and 1/2 cup melted butter. Whisk in the eggs, salt, nutmeg, and lemon zest.
- 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.
- 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.)
- Transfer dough to a lightly oiled bowl, cover, and let rise until doubled in bulk, about 1 hour.
- 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 1/4 cup sugar with 1/2 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.
- 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.
- For icing, whisk together confectioners sugar, almond extract, and milk. Pipe icing over warm (but not hot) buns.