christmas stollen

How To Make christmas stollen

• 1

  To make the Yeast Dough:
• 2

  Put warm milk into a medium bowl; stir in 1 T. sugar. Sprinkle with the yeast; let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry yeast particles remaining on the top.
• 3

  Sift 6 2/3 cups flour salt, and remaining sugar into a large bowl.
• 4

  Add the vanilla and the grated lemon peel to the yeast mixture and stir.
• 5

  Pour the yeast mixture into the flour mixture, combining to make a semi firm dough.
• 6

  On a floured surface, knead dough until smooth.(use your stand mixer with the bread hook if you have one)
• 7

  Place dough in a bowl and cover with a warm moist cloth or towel and let rise in a warm place for 1 hour. (I heat my oven on 200 degrees for about 2 min and turn it off)
• 8

  Mix raisins,almonds and candied peel in a medium bowl; sprinkle with rum. Cover and let steep.
• 9

  Work butter and remaining flour together; knead into risen dough. Cover and let stand in a warm place for 15 minutes.
• 10

  Work fruit and rum mixture quickly into dough. Cover and let stand in a warm place for 15 minutes.
• 11

  Grease baking sheets or cover with parchment paper.
• 12

  Divide dough into 3 portions.
• 13

  On a floured surface, gently roll each piece into a 12-inch oval which is thinner in the middle than at the edges. Fold dough over lenghtwise, making a 6 inch length. This gives the typical stollen shape.
• 14

  Place dough on baking sheet. Repeat with remaining 2 pieces of dough.
• 15

  Cover and let stand in a warm place 20 minutes, until increased in size.
• 16

  Preheat oven to 350 degrees F.
• 17

  Bake stollen 30-35 minutes or until a rich golden brown.
• 18

  To make Topping: melt butter. Brush melted butter over the hot stollen. Sift powdered suggar generously over stollen.
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