| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Swedish | Breads, Swedish | 1 | Servings |
INGREDIENTS
| 1 | c | Milk |
| 1/2 | c | Plus 2 Tbsp granulated sugar |
| 1/2 | ts | Salt |
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water |
| 5 | c | Sifted all-purpose flour |
| 1/2 | c | Finely chopped candied citron |
| 1/2 | c | Finely chopped candied cherries |
| 1 | c | Slivered almonds |
| Grated rind of 1 lemon | ||
| 1 | c | Seedless raisins |
| 2 | Eggs, beaten | |
| 1 | c | (2 sticks) butter, softened |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 2/3 | c | Sifted confectioners' sugar |
| 2 | tb | Hot water |
INSTRUCTIONS
Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in 1/2 cup of the granulated sugar and the salt. Let mixture cool to lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast solution. Stir in 1 cup of the flour. Beat dough with electric mixer or egg beater until smooth. Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk. Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the nutmeg. Stir in 3 more cups flour; mix dough until smooth. Turn dough out onto a lightly floured surface. Knead, working in enough of remaining flour to make dough smooth and elastic. Divide dough into halves; roll each portion into an oval, about 1/2" thick. In a small saucepan, melt remaining butter; brush it over ovals. In a small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place them on buttered baking sheet. Twist ends of each oval toward each other to form a crescent. Loosely cover ovals with wax paper and a cloth towel. Let Stollen rise in a warm place about 1 hour or until double in bulk. Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden. In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing. Dribble icing over hot Stollen; let Stollen cool before slicing. Makes 1 Stollen. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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