Stollen
- 4 1/2 tsp yeast
- 2 tsp sugar
- 300 ml warm milk
- 750 g flour
- 125 g sugar
- 2 pkg vanilla sugar
- pinch salt
- dash rum extract
- 1 oz rum
- few drops lemon extract
- few drops almond extract
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 250 g melted butter
- 250 g raisins
- 125 g currants
- 100g citron peel
- 100 g slivered almonds toasted
- Add rum to raisins, peel, currants and almonds and let sit overnight. Combine yeast, sugar, milk. Let stand 10 minutes. Mix flour, sugar, and vanilla sugar. Make a well and pour in extracts, butter and yeast. Kneed until smooth. Add fruits and mix wll. Let rise until double. Punch down and knead. Roll out into a long roll. Brush with butter. Put on cookie sheet and let rise until risen 50%. Bake at 350 for 45-50 mins. Cover with foil half way through to prevent it from getting too dark on top. While still hot, brush with butter and sprinkle with icing sugar. Wrap in foil and keep in a cool place for 2 weeks before slicing.
yeast, sugar, milk, flour, sugar, vanilla sugar, salt, rum, rum, lemon, cardamom, nutmeg, butter, raisins, currants, citron peel
Taken from www.epicurious.com/recipes/member/views/stollen-50108494 (may not work)