Dresden Stollen Recipe
1 package dry active yeast
1 tablespoon sugar
1 cup warm milk
6 1/2 cups all-purpose flour
1 1/4 cups currants
4 tablespoons rum
2 1/4 cups butter (room temperature)
2/3 cup sugar
3 eggs
1/4 teaspoon vanilla extract
1 teaspoon lemon zest
1 1/4 cups candied orange and lemon peel
Powdered sugar for dusting
Dissolve yeast and first amount of sugar in milk. Let sit 5 minutes until
frothy. Add flour and mix with electric mixer/dough hook or by hand until a
smooth dough forms. Cover and let rise until doubled in size.
Soak currants in rum. Cream softened butter with second amount of sugar and
eggs. Add currants, rum, vanilla, lemon zest and candied peels. Combine this
mixture with dough, adding enough milk to keep it soft but not sticky.
Knead well and set aside to rise again. When doubled in size, turn it onto a
floured surface. Shape into a large sausage shape and fold in two. Place on a
parchment-lined baking sheet and let rise 15 minutes.
Brush with clarified butter and bake at 350� F. for
50 minutes. After baking, brush again with clarified butter. Dust with powdered
sugar. Let cool before serving.
Serves 12.
Per serving: 513 calories, 4 g protein, 45 g carbohydrates, 36 g fat, 148 mg
cholesterol, 401 mg sodium, 3 g fiber. Calories from fat: 63 percent.
Source: Larousse Gastronomique
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