German Christmas Stollen (Fruit Bread)

German Christmas Stollen


1-1/2 c scalded milk, cooled
3 pkgs. yeast
3/4 c. lukewarm water
3 c. flour; sifted
1/2 c. eggs, lightly beaten
3/4 c. sugar
2 t. salt
1 c. flour
1/2 c. butter; softened
10-12 c. of flour (as needed)
4-1/2 c. sultana raisins
1-1/2 c almonds, chopped
1 c . Citron; chopped
1/2 Lemon rind, grated
2 t. rum

After scalding milk, let cool to about 100 degrees. Dissovle yeast in warm water and add 1/4 cup of the cooled milk with 3 c. sifted flour Milk should be cooled to about 100 degrees. Cover with a cloth and let it rise until bubbles appear on the surface and dough is starting to fall in the center. Pour the remaining milk over the yeast mixture. Add the egg yolks, sugar and salt and beat until well blended. Add 1 cup flour and beat well. Blend in butter and gradually add more flour to make a smooth dough, (about 10 or 11 cups). Knead in the sultanas, currants, almonds, and citron, along with the lemon rind which should be mixed with the rum. Knead fruit into the dough until they are throughout 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 until smooth. Let stand for 10 more minutes. Putting one ball on a floured board, roll and with rolling pin, pressing down the center of the ball until is a a rounded oblong about 6 inches by 4 inches. The center should be 1/8" thick and 4 inches long. The ends should be thicker. Place rolled out dough on a buttered baking sheet and brush the center part with melted butter. Fold one end in toward center and the other on the top of it pressing it to correct shape. Repeat the process with the second piece of dough. Let rise, covered in a warm place until loaves double in bulk, about 1 1/2 hours. Bake in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not overbake them. Cool on racks. Brush with butter and cover with finely grained vanilla sugar (not powdered).