How To Make Stollen

Stollen is a German fruitcake that has been served during the Christmas season for centuries. The official Stollen is made in Dresden, Germany where it is licensed to only 150 bakers in the city. The myth surrounding Stollen is that it was originally baked to represent the baby Jesus in swaddling clothes and called Striezel. Later miners felt that it more closely represented a mine tunnel and officially changed the name to Stollen.

Although Stollen has a large number of ingredients, it is not difficult to make, you just have to be patient, as the dough has to rise two times.

Ingredients:

• 3 tablespoons raisins
• 3 tablespoons dried currants
• 3 ounces candied mixed citrus peel
• 3 tablespoons chopped candied cherries
• 4 tablespoons rum
• 1 package active dry yeast
• 6 tablespoons white sugar
• 1 1/2 tablespoons warm water
• 4 cups all-purpose flour
• 1/2 cup blanched slivered almonds
• 1/2 cup milk
• 1/4 teaspoon almond extract
• 1/2 tablespoon grated lemon zest
• 1/2 teaspoon salt
• 1 egg, beaten
• 6 tablespoons butter, diced and softened
• 1/4 cup butter, melted
• 2 tablespoons confectioners' sugar

Instructions:

1. In a small bowl, pour the rum over the fruit and allow to soak for at least an hour or longer until the fruit begins to plump up. Add the almonds and sprinkle 1 1/2 tablespoons flour over all. Mix until the flour is absorbed into the remaining rum.
2. In another small bowl or measuring cup, stir the yeast and 1 teaspoon sugar into the warm water. Let stand until yeast has doubled.
3. Over low heat, warm the milk until it is just warm to the touch. Stir in the remaining sugar and continue to stir until it is completely dissolved. Add the almond extract and lemon zest and stir to incorporate.
4. Reserve 1/4 cup of the flour set aside. Place the remaining flour in a large bowl. Add the salt, mix together and make a well in the center. Pour the yeast mixture into the well, bringing in a little of the flour from the edge of the well. Add beaten egg, milk and sugar mixture. Add softened butter. Stir to form a stiff dough.
5. Turn dough onto a floured surface. Knead, adding the reserved flour until no longer sticky and your hands come away clean. Knead the almond and fruit mixture into the dough.
6. In a clean bowl, pour in 1 tablespoon melted butter and turn the bowl to coat the sides. Place the dough in the bowl, and brush dough with 2 tablespoons melted butter.
7. Cover with a clean cloth and let the dough rise until doubled in size.
8. With your fist, punch down the dough. Allow it to rest for 10 minutes in the bowl.
9. Roll the dough out into an 8 x 12 inch rectangle. Brush with melted butter.
10. Roll the dough into a loaf starting with one of the long sides of the rectangle. Flour your hands and push the short ends of the loaf to the middle. The finished loaf should be approximately 3 1/2 - 4 inches wide and 12 inches long, with a mounded middle.
11. Place the loaf on a greased and floured baking sheet. Brush any remaining butter on the top and sides. Let rise a second time until doubled in size.
12. Bake in a 375 degree oven for 45 minutes until the Stollen is golden brown with a crusty outside.
13. Sift powdered sugar over the Stollen just before serving.