Recipe ingredients and directions:

 1 1/2 c Milk -- scald/cool to

lukewarm

3 1/2 Yeast -- dry/envelopes

3/4 c Water -- lukewarm

3 c Flour -- sifted

1/2 c Eggs -- yolks/lightly beaten

3/4 c Sugar

2 ts Salt

1 c Flour

1/2 c Butter -- softened

Flour -- 10-11 c. as needed

5 c Sultanas -- (currants)

1 1/2 c Almonds -- chopped or slivered

1 c Citron -- chopped

1/2 Lemon -- rind only/grated

2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve

the yeast in the lukewarm water and add 1/4 c. of the

cooled milk and 3 c. sifted flour. Cover the sponge

with a cloth and let it ripen until bubbles appear on

the surface and it is about to drop in the center.

Pour the remaining milk over the sponge. Add the egg

yolks, sugar and salt and beat until the ingredients

are well blended. Add 1 cup flour and beat well. Blend

in the butter. Add more flour gradually to make a

smooth dough, or until 10 to 11 cups have been added.

Some flours absorb more liquid than others. Knead in

the sultanas, almonds, and citron, along with the

lemon rind which should be mixed with the rum. Knead

the dough until the fruits and nuts are dispersed well

through it and it is smooth. Dust the top lightly with

flour and let it rise in a warm place about 45

minutes. Punch it down and let stand for 20 minutes.

Divide the dough in half and knead the pieces until

smooth. Let them stand for 10 minutes longer. Place

one ball of dough on a lightly floured board, and with

a rolling pin, press down the center of the ball, and

roll the pin to and fro 4 to 5 times, pressing all the

time to make an elliptical shape 6 inches long and 3

1/2" wide. The center rolled part should be 1/8" thick

and 4 inches long. Both ends should remain untouched,

resembling rather thick lips. Place this rolled out

piece of dough on a buttered baking sheet and brush

the center part with melted butter. Fold one lip

toward the other and on the top of it. Press the

fingertips down near and below the lips, pulling

somewhat apart. Give a pull away from each end,

pointing them toward the lips. The shape should

resemble a waning moon. Repeat the process with the

second piece of dough. (Unless you have gone

completely crazy by now! note: my comment, not

Gourmet's). Let the Stollen rise, covered in a warm

place until they double in bulk, about 1 1/2 hours.

Bake them in a moderately hot oven (375 degrees) for

35 to 40 minutes. Do not overbake them. Cool them on

racks. Brush them with butter and cover with vanilla

sugar.

Category: Austrian Recipes