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- A German dessert loaf
Serves/Makes:1 loaf (30 slices)
- 3-3/4 cups (875 ml) flour
- 1 cup (225 ml) confectioners' sugar
- 1/2 cup (125 ml) lukewarm milk
- 3 tsp (15 ml).yeast
- 8 Tbsp (125 ml). softened sweet butter
- 1 Tbsp (15 ml). lard (or butter)
- 1 large egg
- 1/2 tsp (2 ml). salt
- 1 tsp (5 ml). vanilla extract
- 1 Tbsp (15 ml). rum
- pinch of ground cinnamon
- grated peel of 1/2 lemon
- 1 cup (225 ml) slivered almonds
- 1/4 cup (60 ml) candied lemon peel
- 1/4 cup (60 ml) candied orange peel
- 1-1/4 cups (300 ml) raisins
- For basting:
- 6 Tbsp (90 ml). milk (room temperature)
- 8 Tbsp (125 ml). butter
- 3/4 cup (175 ml) powered sugar
- Sift the flour into a bowl and make a crater in the center.
- Into the crater, add 1/4 cup (60 ml) of the confectioners' sugar and 1/4 cup (60 ml) of the milk.
- Sprinkle the yeast over the milk and dust the yeast with a little flour.
- Let the yeast develop for 15 to 20 minutes.
- Add the butter, lard, egg, salt, remaining sugar, vanilla extract, rum, cinnamon, grated lemon peel, slivered almonds, candied lemon and orange peels, and raisins.
- Add only enough of the remaining milk to make dough pliable.
- Knead thoroughly and cover the dough with a damp towel and let it rise overnight.
- Knead again for 1 minute then shape the dough into a loaf and put it on a large buttered baking sheet.
- Use your fingertips to push back into the dough any raisins that may have popped up to prevent scorching. Baste the loaf with tbsp of milk and bake in a
- preheated oven at 350 degrees (175 C.) for approximately 50 minutes. Stollen must turn golden brown.
- Test with a toothpick to make sure it is done.
- Baste the stollen generously with butter while it is still hot, then sprinkle with powered sugar.
- Repeat this process in order to attain a nice white surface and to help keep the stollen fresh and moist for several weeks.
- It's best to store for at least a week before
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