Title: Vienna christmas stollen
 Categories: Breads
      Yield: 2 Servings
 
  1 1/2 c  Milk;scald/cool to lukewarm
  3 1/2    Yeast;dry/envelopes
    3/4 c  Water; lukewarm
      3 c  Flour; sifted
    1/2 c  Eggs; yolks/lightly beaten
    3/4 c  Sugar
      2 ts Salt
      1 c  Flour
    1/2 c  Butter; softened
           Flour; 10-11 c. as needed
      5 c  Sultanas; (currants)
  1 1/2 c  Almonds;chopped or slivered
      1 c  Citron; chopped
    1/2    Lemon; rind only/grated
      2 ts Rum
 
  Milk should be cooled to about 100 degrees. Dissolve the yeast in the
  lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted
  flour. Cover the sponge with a cloth and let it ripen until bubbles
  appear on the surface and it is about to drop in the center. Pour the
  remaining milk over the sponge. Add the egg yolks, sugar and salt and
  beat until the ingredients are well blended. Add 1 cup flour and beat
  well. Blend in the butter. Add more flour gradually to make a smooth
  dough, or until 10 to 11 cups have been added. Some flours absorb
  more liquid than others. Knead in the sultanas, almonds, and citron,
  along with the lemon rind which should be mixed with the rum. Knead
  the dough until the fruits and nuts are dispersed well through it and
  it is smooth. Dust the top lightly with flour and let it rise in a
  warm place about 45 minutes. Punch it down and let stand for 20
  minutes. Divide the dough in half and knead the pieces until smooth.
  Let them stand for 10 minutes longer. Place one ball of dough on a
  lightly floured board, and with a rolling pin, press down the center
  of the ball, and roll the pin to and fro 4 to 5 times, pressing all
  the time to make an elliptical shape 6 inches long and 3 1/2" wide.
  The center rolled part should be 1/8" thick and 4 inches long. Both
  ends should remain untouched, resembling rather thick lips. Place
  this rolled out piece of dough on a buttered baking sheet and brush
  the center part with melted butter. Fold one lip toward the other and
  on the top of it. Press the fingertips down near and below the lips,
  pulling somewhat apart. Give a pull away from each end, pointing them
  toward the lips. The shape should resemble a waning moon. Repeat the
  process with the second piece of dough. (Unless you have gone
  completely crazy by now! note: my comment, not Gourmet's). Let the
  Stollen rise, covered in a warm place until they double in bulk,
  about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees)
  for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush
  them with butter and cover with vanilla sugar. Recipe will be posted
  under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook
  Gourmet Books, Inc., 1959 Barbara Day
  :::GWHP32A