Vienna Christmas Stollen

* Exported from MasterCook *

VIENNA CHRISTMAS STOLLEN

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Milk -- scald/cool to
lukewarm
3 1/2 Yeast -- dry/envelopes
3/4 c Water -- lukewarm
3 c Flour -- sifted
1/2 c Eggs -- yolks/lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter -- softened
Flour -- 10-11 c. as needed
5 c Sultanas -- (currants)
1 1/2 c Almonds -- chopped or slivered
1 c Citron -- chopped
1/2 Lemon -- rind only/grated
2 ts Rum

Milk should be cooled to about 100 degrees. Dissolve
the yeast in the lukewarm water and add 1/4 c. of the
cooled milk and 3 c. sifted flour. 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.
Pour the remaining milk over the sponge. Add the egg
yolks, sugar and salt and beat until the ingredients
are well blended. Add 1 cup flour and beat well. Blend
in the butter. Add more flour gradually to make a
smooth dough, or until 10 to 11 cups have been added.
Some flours absorb more liquid than others. Knead in
the sultanas, almonds, and citron, along with the
lemon rind which should be mixed with the rum. Knead
the dough until the fruits and nuts are dispersed well
through it and it is smooth. Dust the top lightly with
flour and let it rise in a warm place about 45
minutes. Punch it down and let stand for 20 minutes.
Divide the dough in half and knead the pieces until
smooth. Let them stand for 10 minutes longer. 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" wide. The center rolled part should be 1/8" thick
and 4 inches long. Both ends should remain untouched,
resembling rather thick lips. Place this rolled out
piece of dough on a buttered baking sheet and brush
the center part with melted butter. Fold one lip
toward the other and on the top of it. Press the
fingertips down near and below the lips, pulling
somewhat apart. Give a pull away from each end,
pointing them toward the lips. The shape should
resemble a waning moon. Repeat the process with the
second piece of dough. (Unless you have gone
completely crazy by now! note: my comment, not
Gourmet's). Let the Stollen rise, covered in a warm
place until they double in bulk, about 1 1/2 hours.
Bake them in a moderately hot oven (375 degrees) for
35 to 40 minutes. Do not overbake them. Cool them on
racks. Brush them with butter and cover with vanilla
sugar. Recipe will be posted under R-MM VANILLA SUGAR.
Source: Gourmet , Old Vienna Cookbook Gourmet Books,
Inc., 1959 Barbara Day :::GWHP32A



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