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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 serving.

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