Marge Duryee's Dresden Stollen Bread
- 1 cup diced mixed glaceed fruits; consisting of:
- 1/2 cup raisins
- 1/2 cup currants
- 1/2 cup glaceed cherries (halved)
- 1/4 cup diced citron
- 1/4 cup Meyer's Dark Rum
- Macerate at least 1 hour - several days is OK
- Allow 6 hours for the following part of the preparation:
- In a small bowl sprinkle 2 envelopes dry yeast and 1/4 tsp. sugar over 1/4 cup luke warm water (water feels hot to touch)
- Proof for 5 minutes. In a sauce pan scald 1 cup milk (bubbles form along side of pan.) Pour into a large bowl and cool to lukewarm. Then combine with yeast. Beat in 2 cups flour - with a spoon. Set in a warm place (cover it well - a couple magazines and newspapers will do).
- Place in gas oven under only pilot light. Let it rise to double in bulk. Stir the dough down and add 2 lightly beaten eggs, 1-1/2 sticks very soft butter, a bit at a time (barely melt it for ease), 1/2 cup sugar, 1/2 tsp. salt. Add 2 cups flour and mix to form a soft dough (becomes able to leave the sides of the bowl). Turn out onto a floured surface and knead in 1-2 cups flour to form a now sticky dough. Knead for about 10 mins. until smooth and elastic (able to feel little air bubbles pop).
- Allow 1/2 hour for the following:
- Lightly press the fruit, a handful at a time, into dough and knead, adding 1 cup of nuts. (Necessary to keep adding a tiny bit of flour when mixture sticks.) Put the dough in a buttered bowl and turn so entire surface is coated with butter. Cover well and let rise until double in bulk (1-1-1/2 hrs.). Punch dough down and divide into 2 or 3 parts. On a floured surface pat each part into an oval about 3/4 " thick and fold over lengthwise - not quite in half - press lightly to seal. Place well apart on buttered baking sheet and bake at 375 degrees for 30 - 40 mins., or until well browned. Watch the bottoms so do not become too brown.
Cool slightly and ice with the following icing:
- 2 cups powered sugar
- 2 tblsps. soft butter
Mix ingredients and add rum to spreading consistency (melting on bread)
Cool in window, then slice and eat.
Thanks to Leslie Taber for submitting this recipe that our mom made every Holiday Season!