Stollen

Sift flour into a large mixing bowl. Make a well in the center of the flour, pour in ¼ c lukewarm milk and ¼ c confectioner’s sugar. Sprinkle in yeast and then dust with a little flour. Allow yeast to develop for 15 to 20 minutes.

Add 1 stick + 1 T softened butter, egg, salt, ¾ c confectioner’s sugar, vanilla, rum, cinnamon, lemon zest, almonds, orange peel, lemon peel, and raisins.

Taking ¼ c lukewarm milk, add only enough to make dough pliable. Knead thoroughly. Cover with clean, damp dishtowel and let rise overnight.

Preheat oven to 350 degrees. Knead dough again for 1 minute. Shape dough into one oblong loaf and place on large buttered cookie sheet.

Push any raisins in that popped out so they won’t scorch during baking. Baste loaf with several tablespoons of lukewarm milk, up to ½ c.

Bake for about 40 minutes or until golden brown. Test with toothpick, which should come out clean when inserted.

Melt stick of butter. Baste stollen with plenty of butter while stollen is still hot, then sprinkle with some of ¾ c confectioner’s sugar over the stollen. Repeat the basting of butter and sprinkling of sugar until the loaf has an even, white surface. This will keep the stollen fresh and moist for several weeks.