Stollen -Christmas Bread! Pan de Pascua!

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Recipe Rich Stollen – Christmas Bread :
Bake at 375F (177C) 15 min; lower to 325F(163C) for 45 minutes
Bake time: 1 hour
Ingredients:
Fruit/nut mixture:
4 cups whole almonds, blanched and chopped
3 cups raisins .You can add other candied fruit(lemon,orange peel,etc) here as well, up to 3 cups altogether. This video only used the almonds and the raisins.
1 Tablespoons grated lemon rind(peel)
1/3 cup rum
Dough:
4 ½ teaspoons active dry yeast (2 packages)
¼ cup warm water
1 ½ cups butter (3 sticks or ¾ lbs)
1 cup sugar or honey
2 eggs, well beaten
1 cup milk , scalded
1 ½ tsp salt
2 teaspoons white vinegar
2 teaspoons vanilla
Topping:
Melted butter – use ½ stick ( 1/8 lb butter)
1 cup Confectioner’s Sugar (powdered sugar)
Steps:
Mix the chopped almonds, raisins, and rum in a container or plastic Ziploc bag, mix well and store overnight in refrigerator.
Next day:
Soften yeast in ¼ cup warm water
Add to yeast mixture: cooled, scalded milk, vinegar, butter, sugar(or honey), beaten eggs, salt and the fruit/nut mixture and 3 cups of flour- add enough flour to make a thick batter.
Add enough more flour to make a thick dough.
Turn out to a floured bowl and knead 10 minutes or until smooth and elastic.
Cover and let rise about one hour to 1 ½ (takes longer than regular bread)
Punch down, shape on a cookie sheet into two loaves (Mom’s recipe says “longer and higher than wide bread” or you can use the traditional Stollen shape) .
Cover loaves and let rest for another hour to 1 ½ hours. 20 minutes out, preheat oven to 375F (190C)
Bake 15 minutes at 375F, then lower to 325 (163C) for remainder (about 45 minutes)
Once cooled, brush top of loaves with melted butter and use a sieve to sprinkle powdered sugar over the top.
I hope you enjoyed this video! See you again very soon!

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