This is named after my Grandmother Anita. It’s her basic sweet roll recipe brought forth elaborately in a stollen of added filling that I chose to concoct in her memory. This is something she would have loved to have had with coffee for morning breakfast. She was quite the baker, a good home-keeper of her day. She lived on spotless floors, a nice kept house with her attentive hands always at work to provide and keep the home fires burning.
Skirt in the Kitchen
On medium heat, in a heavy pan, melt 3/4 stick of unsalted butter. Whisk in 3/4 cup granulated sugar plus 1/8 cup, then 5 large egg yolks. Continue whisking and stirring until it thickens. After it thickens, turn down the heat to very low. Stir in 1 cup toasted chopped pecans, 3/4 cup chopped dried fruit mixture of dark raisins, golden raisins, and cherries previously soaked in warmed dark rum; drain from the rum before adding. Stir in 3/4 cup toasted coconut, 1/4 cup dried cherries, 1/2 cup bourbon, and half of 1/3 cup freshly squeezed orange juice. Take off the burner and set aside to cool. Eventually cover it until ready for use.
For the dough, combine 2 cups sifted all-purpose flour, 4 1/2 teaspoons active dry yeast, 1/2 cup sugar, and 1/2 teaspoon salt. Add 1/2 cup softened butter; place in the bowl of a stand mixer. Use the paddle attachment. Add 1 1/2 cups hot water and beat on medium speed for 2 minutes. Have eggs at room temperature before use; add 2, beating one at a time when adding. Turn the mixture on low speed and add 1 more cup of flour. When mixed in, turn speed up to high speed and beat for 1 minute. Take bowl from the stand mixer and mix in just enough flour, a little at a time, to form a soft ball. Cover with plastic wrap and a towel; let rise for at least 30 minutes.
When dough has risen, punch down on the dough, remove from the bowl, and place on a floured board to roll. Then place the dough in a buttered large elongated pan. Blend 1/2 stick of unsalted butter and 1 1/8 cups dark brown sugar; spread mixture evenly over the rolled dough. Spread all of the bourbon-rum fruit filling over the brown sugar mixture. Roll up the ends, length-wise, meeting in the middle. Cover and refrigerate for 2 hours.
When ready to bake, brush whisked egg white over the entire top portion before placing in a preheated 375˚ oven. Sprinkle granulated sugar and cinnamon. Bake 20 to 30 minutes. Allow to cool before drizzling milk icing of sifted powdered sugar, whole milk, bourbon-vanilla extract, and freshly ground cinnamon.
— Susan Nuyt
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