Stollen

INGREDIENTS

INSTRUCTIONS

Combine raisins, if used, candied fruits, lemon peel and mace with orange
juice. Allow mixture to stand, covered, about one hour or overnight
refrigerated.
Sprinkle yeast on warm water; stir to dissolve. Meanwhile, scald milk; add
1/2 cup sugar and 1/2 cup butter. Cool to lukewarm. Add 2 cups flour, eggs
and yeast to milk mixture. Beat with electric mixture on medium speed for
two minutes. Stir in fruit mixture and enough remaining flour, a little at
a time, to make a dough that leaves the sides of the bowl and that can be
handled easily.
Turn onto lightly floured surface; knead until smooth and satiny, about 5
minutes. Place in lightly greased bowl; turn dough over to grease top.
Cover and let rise in warm place until doubled, about two hours.
Punch down dough; turn onto surface, knead a few times and divide in half.
Cover and let rest five minutes. Roll each half into a 15 x 9" oval.
Melt remaining 1/2 cup butter; brush part of it over each oval, saving what
is not used for frosting. Sprinkle with two tablespoons sugar mixed with
cinnamon.
Fold each oval lengthwise in half to make a big Parkerhouse roll. Carefully
lift folded-over rolls to a greased baking sheet and curve the ends
slightly. Cover and let rise until doubled, 1 to 1 1/2 hours.
Bake in moderate oven 350 degrees F. about 35 minutes, or until loaves are
golden. While hot, brush with Creamy Frosting and decorate with colored
sprinkles.
Makes two large loaves.
Creamy Frosting: To 1 cup sifted confectioners sugar add 1 tablespoon cream
or milk and 1/4 cup melted butter. Stir until smooth.
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : (Stephanie da Silva)

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