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Weihnachtsstollen (Christmas Loaf)
Dough:
4
1
2
1
3
1
1/3 cups flour
to 1 1/2 cups milk
.5 ozs. yeast
cup plus 2 tbsp. margarine or butter
/4 cup sugar or honey
tsp. salt
Flavoring:
1
1
1
1
1
/2 cup candied lemon peel
/2 cup chopped almonds
lemon, grated for rind
/4 cup rum
3/4 cups raisins
Topping:
1
1
/4 cup melted butter
/2 cup Confectioner's sugar
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. Roll into an oval and place on a greased
baking sheet. Let rest for 10 to 15 minutes. Still on baking sheet, wrap dough well in
aluminium foil and store in the refrigerator for a few hours or overnight. Remove
from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the
dough from spreading. Place loaf in a pre−heated 350−400° oven and bake 50−60
minutes, till pale gold in color. Remove from oven. Brush with melted butter and dust
with Confectioner's sugar. Repeat until butter and sugar are used up. Stollen
should have a thick, white layer.
Weihnachtsstollen (Christmas Loaf)
43
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