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Vienna Christmas Stollen
Yield: 2 servings

1 1/2 c milk, scalded and cooled
3 1/2 envelopes dry yeast
3/4 c water, lukewarm
3 c flour, sifted
1/2 c egg yolks, lightly beaten
3/4 c sugar
2 ts salt
1 c flour
1/2 c butter, softened
10-11 cups flour
5 c sultanas
1 1/2 c almonds, chopped
1 c citron, chopped
grated rind of 1/2 lemon
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.

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.


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