Christmas Stollen
Ingredients:
2 pounds flour
10 grams yeast
1/2 pound sugar
2 packages vanilla sugar It's about 1 tablespoon in the package.
1 pound raisins (16 oz)
1/2 pound almonds
1/2 pound unsalted butter (2 sticks)
1/2 pound Fat (8 oz) (probably something like Crisco)
1 teaspoon salt
Juice and (grated) rind of two lemons
1 cup Captian Morgan rum (or some other rum)
1/4 liter milk.
DIRECTIONS
The evening before: The 1/2 pound butter and fat heated together and then left to cool -- will become solid again. Also mix the raisins with the rum and lemon juice and let stand overnight.
The next day, dissolve the yeast in the warmed-up milk (@115-120 degrees F. Add to flour, knead til blisters form in dough, and leave to rest for 2 hours. Then mix in all other ingredients, knead til dough is again "alive". Let stand another hour. (These are all the instructions I got.) However, I assume you would shape it in the somewhat rectangular form that you hopefully remember and bake til done -- toothpick test. My guess would be at 350 and start testing after an hour.
- The night before:
- Melt butter and Crisco together and allow to re-solidify overnight
- Grate the lemon zest from the lemons, put in a container for use tomarrow
- Put raisins in a medium bowl, squeeze lemon juice into raisins, and add 1 cup of rum, cover and refrigerate overnight.
- Warm 1 1/4 cups milk to 110 degrees and disolve 1 teaspoon suger into it. Add 1 package of yeast
- Put 1 lbs of flour in mixer bowl. While mixing with dough hook add milk/yeast mixture. Mix for about 5 minutes.
- Cover and let rise for 2 hours (70-80 degrees works best)
