Dresdner Stollen | |
Ingredients:2-1/2 cups (600 g) raisins4 tablespoons rum 8 cups (1 kg) flour 1-2 cups (250-500 ml) milk 2 packages dry yeast (or 2 cubes of fresh yeast, if available) 1 cup (200 g) sugar 1 teaspoon salt Grated rind of 1 lemon 1/2 teaspoon ground mace (or nutmeg) 1 lb. (453.6 g) unsalted butter 3.5 oz (100 g) almonds, ground or finely chopped 4 oz (113 g) candied lemon peel, finely chopped 4 oz (113 g) candied orange peel, finely chopped Unsalted butter for coating Confectioner's sugar for dusting Preparation:Soak raisins in rum overnight.Combine flour, milk, yeast, sugar, salt and butter to form a smooth yeast dough. Incorporate almonds, candied lemon and orange peel, mace and raisins, one after another always kneading the dough thoroughly. Let rest for 1 hour. Knead the dough once more, divide into two and shape two Stollen loaves. Bake for about 1 hour in preheated oven at 350ยบ F After baking the Stollen, brush them with melted butter and dust generously with confectioner's sugar. Stollen has a long shelf life and can be made weeks ahead of Christmas. |
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