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Bread, Stollen (D/P, TNT)
Source: Dr. Oetker Backbuch (in a 1984 edition)
Yield: 2 long breads

500g white flour
1 tbsp. baking powder (full)
175g sugar
1 tsp. vanilla essence
4 drops almond essence
1 little glass liquor (any)
4 drops lemon essence
Cardamom powder
1/4 tsp. nutmeg powder
2 eggs
175g cold butter or margarine
125g white raisins
250g black raisins
250g cream cheese or similar
150g almonds or hazelnuts
Melted Butter

Mix the flour and baking powder on the table or in a big bowl. Make a hole in the center and add all the ingredients until the eggs. Mix some of it with the flour. Add the cold butter in pieces, the raisins, the cheese and almonds. Knead together until you get a smooth dough.

Brush a big square pan with butter.

Cut the dough in half and form two big stollen by forming long breads. Put both at the same time in the same pan.

Preheat the oven on high, but when baking reduce to moderate. Bake for about 50-60 minutes.

When browned, remove from the oven and brush while still warm with 100g melted butter. Sprinkle powdered sugar and let cool.

Posted by Marianne Kaufmann

Nutritional Info Per Serving: N/A