INGREDIENTS

INSTRUCTIONS

In small pan combine milk, butter and sugar.  Place over medium heat
and bring mixture to scalding, stirring to dissolve the sugar.  Set
aside to cool.  Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until well blended.
Add salt, almond flavoring, lemon peel and 3 cups of the flour.  Mix
until well-blended. Stir in orange peel, raisins, currants and
almonds. Add enough flour to knead.  Turn out onto a floured board  and
knead until smooth and elastic, about 10 minutes.  Turn dough  over in
a greased bowl. Cover and let rise in a warm place until  double in
size. Punch dough down; divide in half. On a lightly  greased baking
sheet shape the dough, each half, into a 7x9-inch  oval, about 1 inch
thick.  Brush the surface with some of the  egg-white mixture, then
crease ovals and fold them lengthwise, but  not all the way over
leaving a 2" lap on bottom.  Brush top with  egg-white mixture . Cover
and let rise until double in size.  Bake in  375F oven for 40 minutes
or until richly browned.  Brush top with  melted butter and sift the
powdered sugar over top.  Return Stollens  to oven and bake 3 minutes
longer to set sugar.  Cool on wire racks.  *Take sourdough starter out
of refrigerator the night before and mix  with 2 cups water, 2 cups
flour and 1 tablespoon sugar.  Cover.  Let  set overnight. Next morning
put original amount of starter back in  refrigerator and use the rest
for the stollen.  Posted to MM-Recipes Digest V4 #197 by "Griff"
<wgriffin@ix.netcom.com> on Jul 29, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2821
Calories From Fat: 471
Total Fat: 54.5g
Cholesterol: 260.5mg
Sodium: 816.5mg
Potassium: 1981.7mg
Carbohydrates: 519.8g
Fiber: 22.8g
Sugar: 129.7g
Protein: 69.6g