Oma's German Christmas Stollen

8  cups		King Arthur Flour
2  cups		raisins
1/4  cup		Dark Rum
1/4  cup		Triple Sec
1/4  cup		Amaretto
1-1/2  cups		2% milk
1  cup		sugar
1/2  cup		powdered sugar
2  teaspoons		yeast
1/2  cup		butter

Tip: Click on the ingredient links to learn the nutritional information for all the Oma's German Christmas Stollen ingredients. The serving size for any ingredient in Oma's German Christmas Stollen may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Soak 1 cup raisins in 1/4 each-Rum, Triple Sec, and Amaretto DiSorrono.
Add 1/2 cup 130º milk to yeast.
Add 3 tbsp sugar
Add 2 packets yeast.
Let foam for 10 mins to proof yeast.
Measure flour. Add to large bowl, add sugar.
Stir in a well, in the center the yeast/milk mixture and remaining 1 cup milk.
Stir with large wooden spoon until sticky dough starts to form, add the raisins/all liquor liquid with them.
Stir and mix well.
Roll out dough onto floured surface.
Turning and kneeding. Let rise for one hour in a very warm place, over a boiling bowl of water preferably.
After one hour, punch down dough, and divide into two loaves.
Shape into a swaddled baby Jesus by using the rolling pin on one side to made a indent.
Bake on 350º for 45-1hour.
Melt butter in microwave. Brush tops while hot and sift powdered sugar on top.