INGREDIENTS

INSTRUCTIONS

Makes 1 Loaf or about 30 Slices
Sift the flour into a large mixing bowl and make a well in the center. Pour
in one-quarter cup of the milk and one-quarter cup of the confectioner's
sugar. Sprinkle in the yeast and then dust with a little extra flour. Allow
the yeast to develop in the lukewarm milk for 15 to 20 minutes.
Add the butter, egg, salt, remaining sugar, vanilla, rum, cinnamon, grated
lemon zest, slivered almonds, candied orange and lemon peel, and raisins.
Add only enough of the remaining milk to make the dough pliable. Thoroughly
knead the mixture to blend.
Return the dough to the bowl and cover with a clean, damp dish towel. Let
rise overnight.
Pre-heat the oven to 350-F degrees and butter a large baking sheet; set
aside.
Knead the dough again, for about one minute. Shape the dough into a round
or oblong loaf; or divide the dough into three equal parts and braid the
dough, tucking the ends securely beneath to finish. Place the dough onto
the prepared cookie sheet, and replace any fruits that may have popped off
during the shaping, to keep them from scorching in the oven.
Brush the loaf with several tablespoons of lukewarm milk. Bake for about 50
minutes, or until golden brown.
Baste the Stollen liberally with melted butter while it is still warm from
the oven, then sprinkle on a bit of powdered sugar. Repeat this process
until the loaf has an even, white surface.
If stored in an airtight container, the Stollen will remain fresh and moist
for several weeks.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Dec 9, 1999, converted by MM_Buster v2.0l.

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