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Dresden Christmas Loaf
Weihnachtsstollen
Dough:
4-1/3 C flour
1 to 1-1/2 C milk
2.5 ounces yeast
1 C plus 2 TBS margarine or butter
3/4 C sugar or honey
1 tsp. salt
Combine all ingredients in a bowl. Form a soft, pliable yeast dough; allow to stand in bowl for ten minutes.
1/2 C candied lemon peel
1/2 C chopped almonds
1 lemon, grated for rind
1/4 C rum
1 3/4 C raisins
Knead the spices into dough. When ingredients are equally distributed, add raisins. Roll into an oval shape and place on a greased baking sheet. Allow to rest for ten to fifteen minutes. Wrap dough resting on baking sheet in aluminum foil; store in refrigerator for a few hours or overnight. Remove dough from refrigerator; remove foil. Sprinkle flour around loaf to prevent the dough from spreading. Place loaf in a pre-heated 350 to 400-degree F oven; bake for fifty to sixty minutes, or until loaf is pale gold in color. Remove from oven and allow to cool.
1/4 C butter, melted
1/2 C confectioners' sugar
Brush loaf with melted butter; dust with confectioners' sugar. Repeat with remaining butter and sugar. Slice and serve.
Note: Weihnachtsstollen should have a thick, white layer.
*Dresden Christmas Loaf image (C) Knusperj (2005). Used under the Creative Commons Attribution-Share Alike 2.5 Generic license, a freely licensed media file repository.
*Recipe derived from Recipes by Cindy.
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