Luchow's Stollen

ZWT 6. This recipe makes 2 loaves of Luchow's famous stollen. Though Luchow's is no longer, this recipe will keep it famous for a long time to come. Preparation time includes 13 1/2 hours of rising time.

• Ready In: 15 hrs
• Yields: 2 loaves

Ingredients

• 12  cups  sifted flour
• 3  cups milk
• 1  lb butter, melted
• 6  eggs
• 1  lb seedless raisin
• 1  lb currants
• 2  cups sugar
• 1⁄2 teaspoon mace
• 1  tablespoon  grated lemon peel
• 3  tablespoons lemon juice
• 1  tablespoon cognac
• 2 1⁄4 cups  blanched almonds, chopped
• 1⁄2 lb citron, finely chopped
• 1 1⁄2 teaspoons salt
• 2 (1/4ounce) packages  yeast
• 1⁄2 cup warm water
• 1⁄2 teaspoon  grated nutmeg

• Topping

• 1⁄2 cup butter, melted
• 2  tablespoons cognac
• 1⁄2 cup confectioners' sugar (powdered)

Directions

1. Dissolve yeast in 1/2 c warm water,.
2. Sift flour into large mixing bowl. Make a hollow in the center and work milk, butter, eggs and yeast mixture in until almost all is mixed.
3. Wash and drain raisins and currants. Soak a few minutes and then drain and combine with the rest of the ingredients, except topping ingredients.
4. Mix by hand until all is mixed. Dough will be stiff. Knead and fold dough over on itself repeatedly until smooth and all ingredients are evenly distributed.
5. Cover bowl lightly with folded towel. Let stand in warm, not hot, place for 12 hours.
6. Turn dough out on lightly floured board. Pull in half. Shape each half into a loaf with slightly pointed ends.
7. Place each loaf onto a greased baking sheet. Cover with a folded towel and let stand in a warm, not hot, place until doubled in bulk.
8. Bake at 350 degrees F for about 1 hour.
9. While still warm, spread with the 1/2 c melted butter and sprinkle with cognac and powdered sugar.