Subj : 12/25 It's Christmas - 4
To   : All
From : Dave Drum
Date : Tue Dec 24 2024 03:13 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Elke Sommer's Christmas Stollen
Categories: Desserts, Breads, Fruits, Nuts
     Yield: 1 Stollen

     1 pk Active, dry, or cake yeast
     4 tb Sugar
     1 ts Salt
     4 tb Butter; soft
     4 tb Walnuts; chopped
     1 c  Seedless raisins
 3 1/2 c  All purpose flour; sifted
   3/4 c  Powdered sugar
          Glaced cherries (opt)
     4 tb Water; warm
   3/4 c  Milk; scalded, cooled to
          - lukewarm
     1    Egg
     4 tb Slivered, blanched almonds
     4 tb Glaced lemon peel
     4 tb Glaced orange peel
     1 tb Grated lemon peel
     2 tb Butter; melted
     1 tb Milk
          Sliced blanched almonds
          - (opt)

 Make two or three days before serving. In medium bowl,
 dissolve yeast in water. Stir in lukewarm milk,
 granulated sugar, salt, egg, soft butter. Next, stir in
 slivered almonds, chopped walnuts, lemon peel, orange
 peel, raisins, and 1 1/2 cups flour. Mix with spoon
 until smooth. Mix in enough of remaining flour to handle
 easily. Turn onto lightly floured board.

 Knead until smooth and elastic, about 5 minutes.

 Put in greased bowl; brush top w/melted butter & cover
 with towel. Let rise in warm place (80-85ºF/27-30ºF)
 until double, about 1 1/2 hours.

 Roll or pat dough into 12" X 8" oval. Spread with 1 tbs
 melted butter. Fold in two lengthwise into crescent.
 Press edges firmly enough to hold together place on a
 greased sheet. Brush top with remaining melted butter.
 Let rise until double, 35-45 minutes.

 Set oven to 375ºF/190ºC. When loaf has doubled, bake
 30-35 minutes or until golden brown and done.

 Frost, while still warm, with confectioner's sugar and
 [1 tb] milk, beaten together until creamy. Let frosting
 drip down sides of loaf. Decorate with glaced cherries
 and sliced almonds, if desired.

 Store in tightly covered container.

 From: http://www.recipesource.com

 Uncle Dirty Dave's Archives

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