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Vienna Christmas Stollen


1 1/2 cup milk, scald/cool to lukewarm
3 1/2 yeast, dry/envelopes
3/4 cup water, lukewarm
3 cup flour, sifted
1/2 cup eggs, yolks/lightly beaten
3/4 cup sugar
2 tsp salt
1 cup flour
1/2 cup butter, softened
1 flour, 10-11 c. as needed
5 cup sultanas, (currants)
1 1/2 cup almonds, chopped or slivered
1 cup citron, chopped
1/2 lemon, rind only/grated
2 tsp 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


Servings: 2



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