|Flour||1 Kilogram (8 Cups)|
|Active dry yeast||1⁄2 Ounce (2 Packages, 0.25 Ounce Each)|
|Lukewarm milk||1 1⁄2 Cup (24 tbs) (3/8 Liter)|
|Sugar||120 Gram (2/3 Cup)|
|Butter||350 Gram (1 1/2 Generous Cups)|
|Flour||150 Gram (1 Cup)|
|Chopped blanched almonds||250 Gram (2 Scant Cups)|
|Ground blanched almonds||1⁄2 Teaspoon|
|Diced candied lemon peel||200 Gram (1 Cup)|
|Butter||200 Gram (3/4 Cup Plus 2 Tablespoons For Brushing On Loaves)|
|To make vanilla sugar for dredging loaves:|
|Vanilla bean pith||1|
Sift the flour into a bowl.
Make a depression in the center and sprinkle in the yeast.
Pour in the lukewarm milk, dissolve the yeast in it, and sprinkle a little flour over the yeast-milk mixture.
Let stand in a warm place, covered, until small fissures are clearly visible on the surface.
Cut open the vanilla bean and scrape out the pith with the tip of a knife.
Combine the eggs with the sugar, salt, and vanilla pith; add to the fermenting yeast-milk solution.
Knead and beat to form a smooth, firm dough.
Let rise 20-25 minutes.
Knead the butter with the flour, almonds, and diced candied lemon peel.
Work this mixture into the yeast dough until you again have a completely smooth dough.
Let rise again, covered, 20-30 minutes.
Shape the Stollen and proceed.
Bake this version also at 400°F. (210°C) on the bottom shelf for 50-60 minutes.