Yeast- Dresdener Stollen
List of Ingredients
1/2 cup seedless raisins
1/4 cup chopped citron
1/4 cup candied orange peel, chopped
1/4 cup dark rum
1 packet active dry yeast
1/2 cup warm water
3/4 cup milk
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter
2 3/4 cups unsifted all-purpose flour, divided
1/8 teaspoon ground cardamom
2 large eggs, beaten
1 teaspoon grated lemon rind
1/2 cup shredded blanched almonds, divided
2-3 tablespoons melted butter, divided
Confectioners' sugar
Recipe
In a glass bowl, soak fruit in rum and reserve.
Dissolve yeast in warm water. Combine milk, sugar, salt and 4 tablespoons butter in saucepan, heating to dissolve sugar and melt butter. Cool to lukewarm.
In large electric mixer bowl, combine 2 cups flour and cardamom. Form a well in the center and add dissolved yeast, milk mixture and eggs. Blend well, then beat (a heavy-duty dough hook facilitates this procedure) until smooth and dough comes away from bowl sides.
Drain fruit, then add to remaining flour, along with lemon rind and 1/4 cup almonds, tossing to coat mixture well.
With fingers, incorporate fruit mixture into dough to distribute evenly. On lightly floured surface, knead dough until smooth and elastic. If too sticky, knead in a bit more flour. Transfer dough to greased bowl, turning to grease evenly. Cover and let rise in warm spot until doubled in bulk - about 1 hour.
Punch dough down; turn out onto lightly floured surface, and roll out into 1/2-inch-thick oval.
Brush top with melted butter, then fold over lengthwise into "pocketbook shape" so upper half doesn't quite cover bottom half. Bend dough into crescent shape.
Place on greased baking sheet; brush top with melted butter; cover loosely with tea towel and let rise until doubled in bulk, 35-45 min- utes. Press remaining almonds gently onto top. Bake in preheated, 350-degree oven about 40 minutes, or until firm and golden. Remove from oven; brush with melted butter, and dust with confectioners' sugar. Serve warm.
A recipe for this Christmas yeast bread from Dresden appears in "Art of German Cooking," by Betty Wason.
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