Author Notes: Ruth Mein Sundin was a good friend of my mother. She was an excellent baker who made this Stollen for friends every Christmas. It is without a doubt the best tasting version of this holiday traditional bread I've ever enjoyed. I hope you will, too. - ChefJune
Makes 2 large stollen
- 1 cup candied fruit which has been soaked for a week or more in Myers Dark Rum
- 4 cups unbleached all-purpose flour
- 1 cup unsalted butter
- 1 tablespoon dry yeast (I use SAF)
- 1 cup whole milk
- 3 tablespoons pure cane sugar
- 3 extra-large eggs, beaten
- 1/2 cup walnuts, coarsely chopped
- pinches of sea salt
- butter, cinnamon and sugar for filling
- All ingredients are used cold.
- Mix flour and butter together, like pie crust.
- Dissolve yeast in small amount of the milk, then add remainder of milk and the other ingredients. Combine this mixture with the flour and butter. Allow dough to rise in refrigerator overnight.
- Heat oven to 350 degrees F. In the morning, divide into 2 equal parts and roll thin. Spread with soft butter and cover with sugar and cinnamon. Roll like a jelly roll. Allow to rise until double in bulk (about 2 hours).
- Bake for about 30 minutes, or until nicely browned. Cover with glaze.
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract (I use Nielsen-Massey)
- 1 to 1 1/2 cup sifted confectioners' sugar
- 3 tablespoons milk
- Mix well, mashing sugar to get rid of any lumps. Spread on coffee cakes while still warm.