Dresdner Weihnachtsstollen

Paris Marathon Training: Week 2 of 18
Today’s target run: 33 minutes
Today’s completed run: 33 minutes (WOW – the winter wind today!)

In keeping with the German recipe exchange, here’s a recipe for stollen in case you want to try your hand. See previous post for details as to exactly what stollen is.

Dresden Christmas Loaf (Dresdner Weihnachtsstollen)

Ingredients:

Dough:
4-1/3 cups flour
1 to 1-1/2 cups milk
2.5 oz. yeast
1 cup plus 2 tablespoons. margarine or butter
3/4 cup sugar or honey
1 tsp. salt

Flavoring:
1/2 cup candied lemon peel
1/2 cup chopped almonds
1 lemon, grated for rind
1/4 cup rum
1-3/4 cups raisin

Topping:
1/4 cup melted butter
1/2 cup Confectioner's sugar

Directions:
Make a soft, pliable yeast dough from ingredients listed in the first section and let stand in bowl for 10 minutes.

Knead the spices, except the raisins, into the dough. When all other ingredients are equally distributed, add the raisins. Roll into an oval and place on a greased baking sheet. Let rest for 10 to 15 minutes. While still on the baking sheet, wrap dough in aluminum foil and store in the refrigerator for a few hours or overnight. Remove from refrigerator and take off foil. Sprinkle flour around the loaf to prevent the dough from spreading. Place loaf in a preheated 350-400° oven and bake 50-60 minutes, till pale gold in color. Remove from oven. Brush with melted butter and dust with Confectioner's sugar. Serves 8-10.