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1
TO MAKE THE DOUGH, combine the candied fruits, raisins, currants, candied cherries, citron, and rum in a bowl, and mix to coat all the fruits with rum.
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2
Marinate at least 1 hour.
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3
In a large bowl or the bowl of an electric mixer, mix the yeast with 3 cups of the flour, the sugar, and salt.
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4
In a heavy saucepan, heat the milk to boiling over medium-high heat.
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5
Remove from the heat.
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6
Add butter and stir until the butter is melted and the mixture has cooled to very warm (130 F.).
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7
Add the milk mixture and eggs to the flour mixture and beat until the mixture is smooth, satiny, and has an elastic quality to it.
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8
Cover the bowl and let the dough rest for 15 minutes.
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9
Stir in the remaining flour a cup at a time and mix until the dough is stiff.
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10
If using a mixer with a dough hook, knead the dough for 5 minutes at low speed, scraping the sides of the bowl.
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11
Or turn out onto a floured board and knead, adding flour as necessary to make a light and springy dough.
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12
Knead or mix in the fruit-rum mixture.
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13
Place the dough in an oiled bowl, cover, and let rise for 1 to 1 1/2 hours, until doubled.
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14
Lightly grease a baking sheet or cover with parchment paper.
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15
To fill and finish the stollen, punch down the dough and divide into 2 parts.
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16
On a lightly oiled surface, pat each half into an oval about 12 inches long and 8 inches wide at its widest point.
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17
Brush each oval with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
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18
Make a crease down the length of each oval.
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Fold each loaf in half lengthwise along the crease to enclose the sugared surface.
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20
Place the loaves on a baking sheet spaced well apart.
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21
Cover and let rise until puffy, but not doubled, 30 to 35 minutes.
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22
Brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 tablespoon of the granulated sugar.
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23
Preheat the oven to 375u00b0F and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the loaf comes out clean and dry.
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24
If the stollen begins to brown excessively, cover lightly with foil to finish baking.
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25
While the loaves are still hot, brush each loaf with 1/2 tablespoon melted butter and sprinkle with 1 to 1 1/2 tablespoons confectioners' sugar.
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26
Drizzle each loaf with 1 to 1 1/2 tablespoons brandy or rum.
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27
Remove from the sheet and cool on a wire rack.
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28
Brush with the remaining butter.
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29
Wrap the loaves in plastic, then in foil and store in a cool place for 2 to 3 days until ready to serve or freeze up to 3 months.
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30
NOTE; Citron is a semitropical citrus fruit that looks like a large, lumpy, yellow-green lemon.
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It grows six to nine inches long, is very sour, and has a thick peel that is candied and used in baking.
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It is available in the baking section in supermarkets and specialty foods stores during the Christmas season.
