Categories: Breads 
      Yield: 2 servings 
  
  1 1/2 c  Milk;scald/cool to lukewarm       1/2 c  Butter; softened 
  3 1/2    Yeast;dry/envelopes                      Flour; 10-11 c. as needed 
    3/4 c  Water; lukewarm                     5 c  Sultanas; (currants) 
      3 c  Flour; sifted                   1 1/2 c  Almonds;chopped or slivered 
    1/2 c  Eggs; yolks/lightly beaten          1 c  Citron; chopped 
    3/4 c  Sugar                             1/2    Lemon; rind only/grated 
      2 ts Salt                                2 ts Rum 
      1 c  Flour                           
  
  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