Description:

A German dessert loaf

Source:

Lucky

Serves/Makes:1 loaf (30 slices)

Ingredients

• 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

Preparation

• 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.

Comments

It's best to store for at least a week before serving.