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
2 large stollen
candied fruit which has been soaked for a week or more in Myers Dark Rum
unbleached all-purpose flour
dry yeast (I use SAF)
pure cane sugar
extra-large eggs, beaten
walnuts, coarsely chopped
of sea salt
butter, cinnamon and sugar for filling
unsalted butter, melted
pure vanilla extract (I use Nielsen-Massey)
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.
Mix well, mashing sugar to get rid of any lumps. Spread on coffee cakes while still warm.