| To make yeast dough, put warm milk into a medium bowl; stir in 1 tablespoon sugar. Sprinkle with yeast; let stand 5 min. or until the surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift 6 2/3 cups flour, salt and remaining sugar into a large bowl.
Lightly beat eggs into yeast mixture with
vanilla and lemon peel. Pour into flour mixture, combining to make a firm
dough. |
Scant 2 cups warm milk |
Grated peel of 1 lemon |
| 1 cup sugar |
2 cups raisins |
| 3 pkgs. Dry yeast |
1 cup chopped almonds |
| 8 cups flour |
2/3 cup chopped candied lemon peel |
| ½ tsp. Salt |
1/3 cup candied orange peel |
| 2 eggs |
2 tablespoons Rum |
| 1 tsp. Vanilla |
1 cup butter |
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On a floured surface, knead dough until smooth. Cover and let rise in a warm place 1 hour. Mix raisins, almonds and candied peel in a medium bow; sprinkle with rum. Cover and let steep.
Work butter and remaining flour together; knead into risen dough. Cover and let stand in a warm place about 15 minutes.
Work fruit and rum mixture quickly into dough. Cover and let stand in a warm place. Line baking sheets with parchment paper; grease paper.
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Divide dough into 3 portions. On a floured surface, gently roll each piece into a 12-inch long oval which is thinner in the middle than at the edges. Fold dough over lengthwise, making a 6-inch length. This gives the typical Stollen shape. Place dough on baking sheet. Repeat with remaining 2 pieces of dough. Cover and let stand in a warm place 20 minutes, until increased in size. Preheat oven to 350'. Bake Stollen 30 to 35 minutes or until a rich golden brown.
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To make topping, melt butter. Brush melted butter over hot stollen. Sift powdered sugar generously over
Stollen.
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