Brigitte's Christmas Stollen recipe
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Timings & Yeildings
Prepration : 30
Cooking : 60
Total : 90
Yeildings: 6servings
Direction and Ingredients
Amount Ingredient Preparation
1 1/8 pounds flour
7 ounces sugar
1 pinch salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 tablespoons rum
1 pinch cardamom generous
1 pinch mace generous
2 each eggs
4 1/2 ounces butter
4 1/2 ounces currants well drained
9 ounces raisins sultanas
9 ounces almonds finely chopped
3 1/2 ounces candied lemon peel
1 3/4 ounces butter for brushing
2 tablespoons powdered sugar for dusting
1 3/4 ounces beef drippings
9 ounces cottage cheese well drained
 Mix and sieve together the flour and baking powder onto a 
pastry board or cool slab.

Make a well in the center and pour in the sugar, vanilla, rum,
lemon juice, and the eggs.

Draw in some flour from the sides of the well to mix with these
and form a thick paste.

Add the cold butter, cut into small pieces, the finely chopped
beef drippings, cottage cheese, currants, sultanas, nuts and
candied peel.

Cover the fruits with more of the flour, and then starting from the
middle, work all of it together quickly with your hands into a firm,
smooth paste.

If it should stick, add a little more flour. Form the mix into a long, oval shape, and then fold it over lengthwise to give it the traditional "stollen" shape.

Line a baking dish with greased waxed paper and place
stollen on this.

Preheat the oven for 5 minutes at 5F.

Then bake at a moderately hot over (375F) for 5-6 minutes.

As soon as the stollen comes out of the oven, brush with melted
butter and dust thickly with powdered sugar.


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