*  Exported from  MasterCook  *
                          VIENNA CHRISTMAS STOLLEN
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Milk -- scald/cool to
    3 1/2                Yeast -- dry/envelopes
      3/4   c            Water -- lukewarm
    3       c            Flour -- sifted
      1/2   c            Eggs -- yolks/lightly beaten
      3/4   c            Sugar
    2       ts           Salt
    1       c            Flour
      1/2   c            Butter -- softened
                         Flour -- 10-11 c. as needed
    5       c            Sultanas -- (currants)
    1 1/2   c            Almonds -- chopped or slivered
    1       c            Citron -- chopped
      1/2                Lemon -- rind only/grated
    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. (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 :::GWHP32A
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