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Ingredients
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3 3/4 cups flour
-
1 cup confectioners'
sugar
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1/2 cup lukewarm milk
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3 teaspoons yeast
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8 Tbsp. softened sweet
butter
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1 Tbsp. lard (or butter)
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1 large egg
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1/2 teaspoon salt
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1 teaspoon vanilla
extract
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1 Tbsp. rum
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pinch of ground cinnamon
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grated peel of 1/2 lemon
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1 cup slivered almonds
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1/4 cup candied lemon
peel
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1/4 cup candied orange
peel
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1 1/4 cup raisins
For Basting:
6 Tbsp. milk (room temperature)
8 Tbsp. butter
3/4 cup powered sugar
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Directions
Sift the flour into a bowl
and make a crater in the center. Into the crater, add 1/4 c. of the
confectioners' sugar and 1/4 cup of the milk. Sprinkle the yeast over
the milk and dust the yeast with a little flour. Let the yeast develop
for 15-20 minutes.
Add the butter, lard, egg, salt, remaining sugar, vanilla extract, rum,
cinnamon, grated lemon peel, slivered almonds, candied lemon and orange
peels, and raisins. Add only enough of the remaining milk to make dough
pliable. Knead thoroughly and cover the dough with a damp towel and let
it rise overnight.
Knead again for 1 minute then shape the dough into a loaf and put it on
a large buttered baking sheet. Use your fingertips to push back into the
dough any raisins that may have popped up to prevent scorching. Baste
the loaf with tablespoons of milk and bake in a preheated oven at 350
degrees for approximately 50 minutes. Stollen must turn golden brown.
Test to make sure it is done with a toothpick.
Baste the stollen generously wih butter while it is still hot, then
sprinkle with powered sugar. Repeat this process in order to attain a
nice white surface and to help keep the stollen fresh and moist for
several weeks. It's best to store for at least a week before serving.
Note: One loaf makes about 30 slices
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