2 ounces candied lemon, finely diced
2 ounces candied orange, finely diced
12 ounces raisins
5 ounces red currants
1/2 cup dark rum
2 ounces compressed yeast
1 1/4 cup milk
2 tablespoons flour
13 ounces butter at room temperature
4 ounces granulated sugar
2 pounds flour
4 eggs
1/2 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla sugar
1/4 teaspoon ground mace
1/4 teaspoon ground cardamon
1 tablespoon roasted almonds, finely ground
2 1/2 ounces sliced almonds
4 ounces butter
2 ounces vanilla sugar
2 ounces confectioners sugar
softened butter and flour for baking sheet
1.Combine the diced candied lemon and orange with the raisins and currants. Marinate in the rum for a few
hours.
2.Place the compressed yeast in a large bowl. Warm the milk to lukewarm temperature and add to the
yeast. Mix well with a wooden spoon until the yeast dissolves completely in the milk. Add flour and
sugar, mix thoroughly. Set in a warm place for ten minutes or until the yeast mixture is foamy.
3.Add 1/3 of the flour and beat thoroughly into a smooth paste. Cover and let stand in a draught-free warm
place for about 30-minutes (to 1 hour), or until it raises and the yeast bubbles appear on the surface.
4.Cream butter and sugar. Add eggs, salt, lemon juice, vanilla sugar, mace, cardamon and ground almond.
Add the remaining flour. Mix thoroughly.
5.Incorporate the raised yeast mixture. Flour a board, then knead the dough evenly (about 10-15 minutes)
or until the dough is soft and pliable. Set in a warm place for 1 hour or until it doubles in size. Punch
down the dough and let it rest for 10 minutes. Knead again on a floured board until smooth.
6.Press rum out of the marinated fruits and place on top of the dough. Knead until thoroughly mixed. Place
the slivered and sliced almonds on top, then incorporate into the dough. Make sure the fruits and almonds
are evenly distributed.
7.Divide the dough into two parts. Press out each piece to a long oval: 10x5x1 inches. Press a rolling pin
lengthwise, at the center of the dough; roll out to three-quarter-inch from the edge. Press the thin part
together with the finger tips, then shape the thick edges into well rounded "stollen" shape. Pull out the