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Ingredientes
- 11 c. flour sifted
- 3/4 c. sugar
- 1 tsp salt
- 1/2 tsp grnd mace
- 1/2 tsp freshly-grated nutmeg
- 2 c. lowfat milk warmed
- 3/4 lb unsalted butter plus
- 4 Tbsp. butter melted
- 3 ounce dry yeast or possibly
- 2 ounce cake yeast dissolved in
- 1/2 c. hot water
- 6 lrg Large eggs lightly beaten
- 2 1/4 c. currants soaked in
- 1/2 c. cognac
- 2 1/2 c. golden brown raisins soaked in
- 1/2 c. orange juice Peel of 4 oranges diced Rind of 2 lemons grated
- 1/2 lb citron diced
- 1/2 c. dry apricots minced
- 2 1/2 c. blanched almonds minced confectioner's sugar for dusting
Direcciones
- Sift together the dry ingredients in a large mixing bowl. Stir in the lowfat milk and 3/4 pounds butter. Add in the dissolved yeast and Large eggs. Turn the dough out onto a floured board and knead till fairly smooth.
- Mix together in a bowl the currants and raisins in their liquid, peel, rind, citron, apricots, and almonds, and then work them into the dough. Continue kneading for about 10 min. If the dough is sticky, knead in more flour, but be careful not to overwork.
- Place the dough in a large buttered bowl, cover the bowl with a kitchen towel, and let the dough rise in a hot place till doubled in bulk, about 1 to 2 hrs.
- Punch down the dough and cut in half. Roll each piece into a 12- by 8-inch rectangle. Brush with the melted butter, then fold one long side to the center. Fold the other long side over the first, overlapping it by 1-inch. Turn the dough over, taper the ends, and place on a parchment-lined baking sheet. Repeat for second loaf. Cover with plastic wrap; let rise again in a hot place for 1 to 1 1/2 hrs.
- Heat the oven to 350 degrees. Bake the stollen for 35 min, or possibly till golden. Cold on a rack and dust with confectioners' sugar.
- Yield: 2 loaves
