Ingredients: |
Ingredients: 3 pkg. active dry yeast
1/2 c. warm water
1 1/2 c. milk, scalded, then cooled to lukewarm
8 c. flour
1/2 lb. sweet butter, softened
1 c. granulated sugar
4 eggs
1 tsp. salt
grated rind of 1 lemon
1/2 tsp. ground nutmeg
1 tbsp. vanilla
3 c. white raisins
3 c. dark raisins
1/2 c. rum
1 c. finely diced glazed fruit
2 c. sweet butter, melted
1 c. cinnamon sugar
confectioners' sugar
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Directions: |
Directions:1. Soak raisins and diced fruit in rum for 3 days. Stir fruit once to make sure it is completely soaked.
2. In a small mixing bowl, place yeast and warm water; mix until yeast dissolves. Add warm milk and l cup flour, mixing well. Cover and place in warm area until light and fluffy.
3. In a large mixing bowl, cream softened butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in salt, lemon rind, and the yeast mixture.
4. Stir in nutmeg, vanilla and flour, 1 cup at a time, stirring well after each addition. Turn dough out onto floured board and knead until smooth, about 10-15 minutes.
5. Add drained, rum-soaked fruit to dough and knead until evenly distributed.
6. Place dough in a greased bowl. Turn it over so it is greased on all sides and cover with a towel. Allow to rest in a warm spot until doubled in bulk, about 1 to 1 1/2 hours.
7. Punch dough down and divide into 3 equal parts. Let rest 10 minutes. Roll each out to a strip about 12 X 8 inches. Brush with 2 tbsp. melted butter. Fold each strip by bringing one long side over to the center and pressing the edge down lightly. Fold the other long side across it and overlap about 1 inch. Press edge gently to keep it in place. Taper ends of the load and pat sides gently to mound it in center. The finished loaf should be about 4 inches wide and 13 inches long.
8. Place stolen on lightly greased cookie sheets. Brush with melted butter, cover lightly and allow to rise 1 hour or until doubled.
9. Bake loaves on middle rack of oven at 350º for 35 minutes or until golden brown and crusty. When removed from oven, puncture each 15 times with wood dowel; then brush with melted butter so it soaks in thoroughly. Sprinkle liberally with cinnamon sugar. Remove to wire rack to cool completely. Make be sprinkled with confectioners' sugar before serving. |
This recipe for Christmas Stollen is from