Christmas Stollen (Bread Of Dresden)
|Active dry yeast||2 Tablespoon|
|Warm water||3 Tablespoon (105 F To 115 F)|
|Butter||1⁄3 Cup (5.33 tbs), melted|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Marzipan||2 Ounce (Almond Paste)|
|Grated lemon rind||1 Teaspoon|
|Lemon peel||4 Ounce, chopped|
|Orange peel/8 ounces mixed candied fruit||4 Ounce, chopped|
|Golden raisins||3⁄4 Cup (12 tbs)|
|Dark rum||3⁄4 Cup (12 tbs)|
|Melted butter||3 Tablespoon|
|Slivered almonds||1 Cup (16 tbs)|
In a bowl, sprinkle the yeast over the warm water.
Stir in the one tablespoon flour, one teaspoon sugar and set aside to rise.
Meanwhile, combine the butter, margarine, sugar, milk, and beat.
Stir in the eggs.
Add the three cups flour, marzipan, nutmeg, lemon rind, salt and yeast mixture.
Knead about ten to fifteen minutes or until the dough is smooth and elastic and pulls away easily from the bowl.
In a small bowl combine the candied fruit and raisins in the rum and soak for ten minutes.
Dust the fruit-rum mixture with the three-quarter cup flour.
Stir in the almonds and toss until the fruit and nuts are well coated.
Stir them into the dough and work with your hands until they are well distributed throughout the dough.
If the dough is too sticky, work in a little more flour.
Shape into a ball.
Drop into a greased bowl.
Turn once to grease the entire surface.
Cover and set in a warm place to rise until doubled in bulk.
Punch the dough down and divide into two portions.
Roll each half out into an oval shape.
Brush with the melted butter.
Fold the long side of the oval to within one-inch of the opposite side, so that the upper half does not quite cover the lower edge.
It is preferable to use a special Stollen mold.
If one is not available, place the Stollen on a greased baking sheet.
Brush the top with melted butter.
Set in a warm place to rise for about one hour, or until doubled.
Bake at 375 degrees for about thirty to forty minutes, or until golden in color.
Remove from oven.
Brush the warm Stollen with a generous amount of melted butter.
When cool, dust liberally with the powdered sugar.