SONO BAKERY RECIPES

RECIPES
Bûche de Noël
Panettone
Stollen

Yields four 1-pound loaves

For the bread:
7 oz whole milk
2 packets (4 tsps) active dry yeast
4 cups flour
1 1/3 cups unsalted butter, at room temperature, plus 1/2 cup butter for the topping
1/3 cup granulated sugar
1 1/2 tsp salt
1/2 tsp ground cardamom
3 Tbsps store-bought soft almond paste, plus 1 cup almond paste for the filling
1 tsp vanilla extract
1 1/2 Tbsps orange zest, finely grated
1 Tbsp orange juice concentrate, defrosted
3 3/4 cups dried cranberries
1 cup candied orange peel, diced
2 cups confectioners' sugar

Heat the milk in a small saucepan or microwave oven to between 105 and 115 degrees Fahrenheit, or until small bubbles form around the edge. Sprinkle on the yeast and let it stand for 5 minutes.

In the bowl of an electric stand mixer fitted with a dough hook, combine 1 3/4 cups of the flour with the yeast mixture and mix on low speed until blended. Turn the speed up to medium and continue mixing until the dough is smooth and elastic, about 5 minutes. Gather the dough into a ball, transfer it to a small, lightly oiled bowl, cover with plastic wrap, and let it stand in a warm spot until doubled in size, about 1 hour.

Replace the dough hook with the paddle attachment. In the bowl, combine the 1 1/3 cups of butter, granulated sugar, salt, cardamom, 3 Tbsps of almond paste, vanilla extract, orange zest and orange juice and beat until light and fluffy.

Add the risen dough and the remaining 2 1/4 cups of flour to the butter mixture, and beat on medium-high until the dough is very smooth, shiny and elastic, about 25 minutes. It will appear somewhat oily.

Form the dough into a ball and transfer it to a large bowl, cover with plastic wrap, set it aside in a warm place, and let it rise until doubled in size, about 1 hour.

Divide the remaining 10 oz of almond paste into 1/4-cup portions.

Turn the dough out onto a large, lightly floured workspace and, using a floured rolling pin, roll it into a thin sheet. Scatter the cranberries and orange peel evenly over the dough and, starting at the long edge closest to you, roll up the dough. Let it rest for about 10 minutes, then cut the roll crosswise into four equal pieces.

Turn each piece smooth side up and tuck any extra dough underneath, taking care to enclose the filling. Gently use your hands to create a smooth, somewhat tight skin, and then form each piece into a 10-inch-long cylinder. Cover with a clean towel and let rest for 20 minutes.

Line two heavy baking sheets (or doubled lighter-weight pans) with parchment paper. Divide the remaining cup of almond paste into four equal portions.

On a lightly floured workspace, roll each cylinder into a 10-inch square. Fold the top edge of the square toward the center and the bottom edge up to meet it, forming a seam in the middle. Roll the square into 10-by-6-inch rectangle, leaving the top and bottom edges about 3/4-inch thick while rolling the middle into a thin channel.

Massage one piece of almond paste until it is pliable and roll it into an 8-inch cylinder. Lay it in the channel next to top thick edge. Lightly brush the top and bottom edges of the dough with water. Cover the almond paste first with the lower edge and then the top edge, gently patting to seal the dough. Using your hands, gently trace around the outside edges to tuck up any loose dough.

Form the dough into an oval shape and put it on one of the baking sheets. Continue with the remaining cylinders. When all four are formed, cover them with towels, and let them sit in a warm place until well risen, about 1 1/2-to-2 hours.

While the loaves are rising, position the baking racks in the oven towards the middle, leaving enough room for the loaves to bake. Preheat the oven to 350 degrees. Bake the loaves for about 25 to 35 minutes, shifting the pans from top to bottom and rotating them from front to back halfway through the baking time, until they are a rich brown color.

Meanwhile, in a small pan, melt the remaining 1/2 cup of butter over low heat.

When done, the loaves will sound hollow when thumped on the bottom. Remove them from the oven to a cooling rack set over a baking pan or tray. Brush with clarified butter on all sides, including the bottom, and let them cool completely.

Pour the confectioners' sugar in a large flat dish. Dredge each loaf in the sugar, let it rest for 10 minutes, and then dredge again. Wrap in decorative paper and tie each end with ribbons.