Stollen
by Gail Lang

Stollen is a traditional German Christmas cake. This particular recipe was translated from Werner's handwritten recipe logs handed down from his master. It is an old, cherished recipe from the heart of Germany that is now enjoyed worldwide, particularly in South Carolina if you happen to be the lucky recipient of a gift baked by Werner or me.

1/2 pound live yeast                           29 ounces raisins
pinch sugar                                    29 ounces diced fruit
1/2 quart milk                                 9 1/2 ounces almonds
--------------------                           9 1/2 ounces walnuts
1 1/4 pounds bread flour                       ** can substitute any
                                                  combination of nuts
---------------------                          1/4 pint each brandy & rum
3/4 ounce salt                                 1 ounce almond flavoring
11 ounces sugar                                1/2 ounce each of anise 
11 ounces butter                               & orange flavorings
                                                  ----------------
(can use 1/2 butter flavored Crisco)           2 tsp mace & 1 Tbsp cinnamon
1/3 pint eggs (4 lg)                           1 C sugar & 1 Tbsp vanilla
                                                   ----------------
                                               1 lb butter
2 3/4 pounds bread flour                       1 C powdered sugar
                                               3C sugar & 2 Tbsp vanilla

DAY # 1

Chop nuts in small pieces. Combine fruit and nuts in a container with a tight fitting lid that can be turned upside down while the fruit is setting to prevent any moisture loss and to better mix the flavors. Combine brandy and rum, anise, orange and almond flavorings and add water to make 1 pint. Add liquid mixture to fruit and nuts mixing well. Seal container and turn upside down if practical. Let set for 3 days before continuing with recipe. It is important to let the mixture set properly or the raisins will burn when cooking.

Prepare coating for when bread is done. Mix 3C sugar, 1C powdered sugar and 2Tbsp vanilla. Let set the next couple of days to become crumbly.

DAY #4

Very slowly warm yeast and a pinch of sugar in the milk to 85^o. Mix 1 pound bread flour with yeast mixture to make a sponge. Let set until it falls when you touch it with one finger.

Mix in salt, 3/4 pounds sugar, butter & eggs. Mix well. Add remaining flour and work to a very stiff dough. (You will get extra moisture from the fruit & nut mix). It should come loose from your hands. Work well. Let rise again.

Separate dough into 8 equal sections (approximately 3/4 lbs each). Separate fruit into 8 bowls, approximately 1lb each. Mix fruit and nuts in to dough one section at a time. Dough must not be worked too much after the fruit and nuts are added or it will darken in color, although the flavor will not be affected.

Roll into shape like a long egg. Each loaf should be approximately 2 pounds each. Let set a few minutes. Roll out each of the 4 sides leaving a square with a lump in the middle. Roll pin just in the middle of the lump to make a ditch. Brush heavily in ditch with melted butter. Put in cinnamon and sugar mix. Fold 4 flat sides up and seal over top to seal in butter mix. Let rest, but not too long. Stollen should be very heavy, not light like rolls.

Bake at 350^o until done, approximately 40 - 45 minutes. Have boiling butter ready when stollen is cooked. Brush over top, sides and bottom well and let soak in. Repeat process 4 - 5 times to seal in flavors and moisture. When last coat has just soaked in, but is still moist, roll stollen in coating mixture of sugar, powdered sugar and vanilla. Coat well and shake off excess coating.

Let stollen cool for 24 hours, then wrap well and seal in aluminum foil. Stollen must be cooled completely before wrapping or it will get moldy. Stollen should set for 1 - 2 weeks prior to eating to allow the flavors proper time to mix through out the loaf. If you are not planning to use it in the next few weeks, freeze immediately after wrapping and take out 1 - 2 weeks prior to use.

*Yield: 8 loaves