| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | American | Breads | 1 | Servings |
INGREDIENTS
| 1 | c | Milk |
| 1/2 | c | Plus 2 tablespoons 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; optional |
| 2 | Eggs; beaten | |
| 1 | c | (2 sticks) butter; softened |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 1 | c | Sifted confectioners' sugar |
| 2 | tb | Hot water |
INSTRUCTIONS
Pour the milk into a saucepan and heat it to scalding. Turn off the heat and stir in 1/2 cup of the granulated sugar and the salt. Let the mixture cool to lukewarm. In a large bowl dissolve the yeast in the 1/4 cup warm water and let the mixture rest for 5 minutes. Pour the lukewarm milk mixture into the yeast solution and stir in 1 cup of the flour. Beat the dough with an electric mixer or an egg beater until it is smooth. Cover the bowl with a cloth towel and let the dough rise in a warm place for 1 hour and 30 minutes, or until it is double in bulk. Punch the dough down in the bowl and fold in the citron, cherries, almonds, lemon rind, and raisins. Add the eggs, 3/4 cup (1 1/2 sticks) of the softened butter, and the nutmeg. Stir in 3 more cups of the flour and mix the dough until it is smooth. Turn the dough out onto a lightly floured surface and knead it, working in enough of the remaining flour to make the dough smooth and elastic. Divide the dough into halves and roll each portion out into an oval about 1/2 inch thick. In a small saucepan, melt the remaining 1/4 cup (1/2 stick) butter and brush it over the ovals. In a small bowl, combine the cinnamon with the remaining 2 tablespoons granulated sugar; sprinkle the mixture over the ovals. Fold the dough ovals in half lengthwise and place them on a buttered baking sheet. Twist the ends of each oval toward each other to form a crescent and loosely cover the ovals with wax paper and a cloth towel. Let the Stollen rise in a warm place for about 1 hour, or until they are double in bulk. Preheat oven to 350 degrees F. Bake the Stollen for 45 minutes, or until they are golden. In a small bowl,combine the confectioners' sugar with enough of the hot water to make a thick icing. Dribble the icing over the hot Stollen and let the Stollen cool before slicing. Recipe by: Great German-American Feasts Posted to recipelu-digest Volume 01 Number 485 by ctlindab@mail1.nai.net on Jan 9, 1998
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