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Dresdner Weihnachtsstollen
(Dresden Christmas Loaf)
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Ingredients
Dough:
4 1/3 cups flour
1 to 1 1/2 cups milk
2.5 ozs. yeast
1 cup plus 2 tbsp. margarine or butter
3/4 cup sugar or honey
1 tsp. salt
Flavoring:
1/2 cup candied lemon peel
1/2 cup chopped almonds
1 lemon, grated for rind
1/4 cup rum
1 3/4 cups raisins
Topping:
1/4 cup melted butter
1/2 cup Confectioner's sugar |
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Directions
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Make a soft, pliable
yeast dough from ingredients listed in the first section and let
stand in bowl for 10 minutes.
-
Knead the spices, except
the raisins, into the dough.
-
When all other
ingredients are equally distributed, add the raisins.
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Roll into an oval and
place on a greased baking sheet.
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Let rest for 10 to 15
minutes.
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Still on baking sheet,
wrap dough well in aluminum foil and store in the refrigerator for a
few hours or overnight.
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Remove from refrigerator
and take off foil.
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Sprinkle flour around the
loaf to prevent the dough from spreading.
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Place loaf in a
pre-heated 350-400° oven and bake 50-60 minutes, till pale gold in
color.
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Remove from oven. Brush
with melted butter and dust with Confectioner's sugar.
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Repeat until butter and
sugar are used up.
-
Stollen should have a
thick, white layer.
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