INGREDIENTS

INSTRUCTIONS

Make a normal yeast-dough (I hope that is the correct word) put the
dough on a board and knead it with your fingers. But take care, that
the lower side always stays down and gets no rents (gets not  cracked?)
add the almonds and go on kneading add the candied lemon  peel and the
sultanas at last an go on kneading until the dough is  smooth. form an
oval loaf and let him grow on a warm place 30 or 40  minutes press it
down a bit in the middle (with a rollig pin, so that  you have a tray?,
hollow? over the full length) and fold one third  over the other two
thirds (like a sheat of paper), so you get a long,  slim loaf. put a
bit of flour over the baking tin (spray it), just  like a bit of dust,
and let the loaf relax on the baking tin about 15  minutes heat the
oven for 480 degrees (250 C) and insert the tin in  the lower part.
Give the Stollen 45-55 minutes with 360 - 390 degrees  (180-200 C),
than switch of the oven and let it rest for another 10  minutes in the
oven.  ATTENTION: After 5 minutes of baking you have to open the door a
bit  (press a spoon between) or - if you have - open the departure
(???),  so that dampness can escape.  9. Spread it with the butter and
strew the confectioners sugar over  it. Good appetite. Well I warned
you, my english is not best. Please  tell me, have you got it, have you
any questions, sounds something  mad. I guess the first recipes are the
hardest.  When I buy Stollen, I prefere a Stollen that is filled with
marzipane. But I never made one myself. Posted to FOODWINE Digest 15
November 96  Date:    Sat, 16 Nov 1996 05:30:10 -0500  From:    Helmut
Laberenz <HLaberenz@AOL.COM>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 9276
Calories From Fat: 4048
Total Fat: 458.9g
Cholesterol: 269mg
Sodium: 3693.6mg
Potassium: 1390.2mg
Carbohydrates: 1174g
Fiber: 31g
Sugar: 272.2g
Protein: 113.8g