Christmas recipe: Telluride region’s Indian Ridge Farm & Bakery

Christmas recipe: Telluride region’s Indian Ridge Farm & Bakery

Winter at Indian Ridge

We at Telluride Inside… and Out hope to sweeten your Christmas with a recipe from master chef/baker Barclay Daranyi  of Indian Ridge Farm & Bakery in Norwood, active members of the Telluride Farmers' Market in summer. In winter, not so much.

Christmas Stollen is loaf-shaped fruitcake, with chopped candied fruit and/or dried fruit, nuts, and spices on the inside, powdered with icing sugar on the outside. Barclay's family has made this traditional German holiday treat every year for decades. "I can't  imagine Christmas morning without it," she exclaimed.

Christmas Stollen:

2/3 C milk (scalded)
2/3 C sugar
3/4 tsp salt
1/2 C butter
2 Tbs shortening
2 Tbs active dry yeast
1/4 C water
2 eggs (lightly beaten)
1/2 tsp cinnamon
1/8 tsp mace
1/8 tsp ground cardamon
3 1/2 C all purpose flour
1 C dried fruit (diced)
1/4 C raisins
1/2 C chopped pecans

Scald milk and when still hot add sugar, salt, butter and shortening.
Dissolve yeast in warm water. Stir and let sit for 2 minutes.
When the milk mixture is warm to the touch, stir in yeast mixture and eggs.
Add flour, spices, fruit and nuts. Kneed vigorously for 8-10 minutes.
Place in a greased or oiled bowl, cover with a damp cloth and let rise in a warm place for 2 1/2 – 3 hours or until double in bulk.
Divide into two pieces or keep as one large. Roll dough into a circle about 1 inch thick. Fold over into a half circle with edges slightly off-set.
Place onto a cookie sheet, cover with damp cloth and let rise about 1 1/2 hours.
Put in a preheated 350 degree oven and bake until golden brown.
Cover with confectioners sugar or vanilla glaze when cool.

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