Poppy Stollen

Sweet Bread Cranberry Filling
1 bag fresh cranberries (12 ounces or 3 3/4 cup)
1/2 cup water (or orange or other juice)
1 1/2 to 2 cups brown sugar, depending on how tart you like your cranberries 1/2 teaspoon cinnamon

 

Pick over the cranberries and put them in a medium−size saucepan. Add the other ingredients, bring to a boil, turn down to a simmer and cook until the cranberries have all popped and released their tiny, crunchy seeds (you may have to help some of them). Let cool to room temperature without covering. If you give it an occasional stir, that will speed up the process.

Sweet Bread Almond Filling 4 egg whites 1 1/4 pounds ground almonds 1 3/4 cups granulated sugar 2 tablespoons King Arthur Unbleached All−Purpose Flour 2 tablespoons butter, melted Few drops vanilla extract 2 tablespoons milk

Beat egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Add only enough milk to adjust the consistency. Chill in the refrigerator as the dough is being made. This recipe makes enough filling for at least four braids.

The Bread Baker Bible

Sweet Bread Apricot Filling 2 cups boiling water 2 boxes (16 ounces) dried apricots 2/3 cup granulated sugar 2 teaspoons vanilla extract

Pour the boiling water over the apricots and cover with plastic wrap so that they can steam. When the apricots have softened, drain them. You can reserve the flavored sugar, and extract in a food processor and pulse until you have a thick purée.

Yield: Filling for two loaves