|Flour||1 Kilogram (8 Cups)|
|Active dry yeast||2 Tablespoon (2 Packet)|
|Lukewarm milk||1 1⁄4 Liter (12/3 Cup)|
|Sugar||100 Gram (1/2 Cup)|
|Lemon||1 , grated rind|
|Softened butter||400 Gram (13/4 Cup)|
|Flour||200 Gram (11/2 Cup)|
|Raisins||350 Gram (21/3 Cup)|
|Chopped blanched almonds||100 Gram (3/4 Cup)|
|Diced candied lemon peel||50 Gram (1/4 Cup)|
|Diced candied orange peel||100 Gram (1/2 Cup)|
|Rum||4 1⁄2 Ounce (3 Jiggers)|
|Butter||150 Gram (Plus 2 Tablespoons, For Brushing)|
|Sugar||200 Gram (Vanilla Sugar For Dredging Loaves, Made From Sugar And Pith Of 1 Vanilla Bean)|
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
Sift the flour into a bowl.
Make a depression in the center, sprinkle in the yeast, and dissolve it in the lukewarm milk.
Sprinkle a little flour over the yeast-milk mixture and let stand 20 minutes, covered.
Add the sugar, eggs, vanilla pith, lemon rind, and salt to the fermenting yeast-milk solution and beat to form a firm dry dough.
Let the dough rise 10-15 minutes.
Meanwhile, knead together the butter and flour to form a soft dough.
Work this into the risen yeast dough.
Let the dough rise once more for 15 minutes.
Combine the raisins, almonds, candied lemon peel, and candied orange peel.
Pour the rum over them and let steep a while.
Quickly work the fruit mixture into the yeast dough and let the dough rise again 10-15 minutes.
Shape the dough into two balls and roll them into narrow rectangles about 12 inches (30 cm) long.
With a rolling pin, flatten the rectangles in the center so as to produce fairly thick raised borders on the long sides.
On the short ends, tuck in the dough somewhat to even the edges, then fold lengthwise into the well-known Stollen shape.
Line a baking sheet with buttered parchment paper, place the Stollen on it, and let rise 20-30 minutes, covered with a cloth.
They should increase markedly in volume.
Preheat the oven to 400°F (200°C).
Bake the Stollen about 60 minutes on the bottom shelf of the oven and test with a wooden pick to be sure the dough is baked all the way through; no dough should cling to the surface.
Melt the butter; brush the still-warm Stollen with it on all sides and sprinkle with vanilla sugar.
The coating of butter and sugar preserves the succulent fresh texture of the Stollen and helps prevent them from drying out.