Stollen

• 1/2 cup dried currants
• 2/3 cup raisins
• 1 cup almonds, roughly chopped
• 2 oz candied orange and lemon peel
• 4 tbsp dark rum
• 3 1/2 cups all-purpose flour
• 5 tsp active dry yeast
• 1/2 cup 2% or whole milk, warmed
• 1 tsp vanilla extract
• 2/3 cup granulated sugar
• 1 cup butter + 2 tbsp
• 2/3 cup powdered sugar

1. Combine currants, raisins, almonds and candied peel in a bowl and sprinkle with rum, cover and set aside. Place flour in a mixing bowl and make a well in the center. Add yeast to well then milk. Brush some flour over top, cover and allow to rest in a warm place for 15 mins. Add vanilla extract, 1/3 cup sugar, 1 cup butter and a pinch of salt then knead with the dough hook of a mixer until smooth. Cover and let proof in a warm place for 45 mins.
2. Preheat oven to 400u0b0F. Grease an 11 inch long loaf pan. Drain fruit mixture then knead into dough. On a lightly floured work surface, roll into an 11 inch long loaf and place in pan, cover and allow to rest for 30 mins. Bake for 45-50 mins, until a skewer comes out clean. Melt remaining butter and brush 1/2 over stollen. Sprinkle with 1/2 remaining sugar and 1/2 powdered sugar. Repeat.

currants, raisins, almonds, dark rum, flour, active dry yeast, milk, vanilla, granulated sugar, butter , powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/19583 (may not work)