Christmas Stollen

Course : Christmas
Serves: 6
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1 1/8 pounds flour
7 ounces sugar
1 dash salt
1 teaspoon vanilla
1 teaspoon lemon juice
4 tablespoons rum
1 dash cardomom -- (generous)
1 dash mace -- (generous)
2 large eggs
4 1/2 ounces butter
4 1/2 ounces currants well drained
9 ounces 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

Preparation / Directions:

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 500F. Then bake at a moderately hot over (375F) for 50-60 minutes. As soon as the stollen comes out of the oven, brush with melted butter and dust thickly with powdered sugar.


Nutritional Information:

977 Calories (kcal); 43g Total Fat; (39% calories from fat); 25g Protein; 122g Carbohydrate; 112mg Cholesterol; 413mg Sodium

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