Vienna Christmas Stollen

• 1 1/2 cup milk scald/cool to lukewarm
• 3 1/2 each yeast, active dry dry/envelopes
• 3/4 cups water lukewarm
• 3 cups flour, all-purpose sifted
• 1/2 cup eggs yolks/lightly beaten
• 3/4 cups sugar
• 2 teaspoons salt
• 1 cup flour, all-purpose
• 1/2 cup butter softened
• 10-11 cups flour, all-purpose as needed
• 5 cups sugar cookie dough, prepared (currants)
• 1 1/2 cup almonds slivered or chopped
• 1 cup candied lemon peel chopped
• 1/2 each lemon rind only, grated
• 2 teaspoons rum

1. Milk should be cooled to about 100 degrees.
2. Dissolve the yeast in the lukewarm water and add 1/4 cup of the cooled milk and 3 cup sifted flour.
3. 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.
4. Pour the remaining milk over the sponge.
5. Add the egg yolks, sugar and salt and beat until the ingredients are well blended.
6. Add 1 cup flour and beat well.
7. Blend in the butter.
8. Add more flour gradually to make a smooth dough, or until 10 to 11 cups have been added.
9. Some flours absorb more liquid than others.
10. Knead in the sultanas, almonds, and citron, along with the lemon rind which should be mixed with the rum.
11. Knead the dough until the fruits and nuts are dispersed well through it and it is smooth.
12. Dust the top lightly with flour and let it rise in a warm place about 45 minutes.
13. Punch it down and let stand for 20 minutes.
14. Divide the dough in half and knead the pieces until smooth.
15. Let them stand for 10 minutes longer.
16. 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

milk scald, yeast, water, flour, eggs yolkslightly, sugar, salt, flour, butter, flour, sugar cookie, almonds, candied lemon, lemon rind only, rum

Taken from recipeland.com/recipe/v/vienna-christmas-stollen-425 (may not work)