1 c Milk
1/2 c Granulated sugar; +2 tb
1/2 ts Salt
1/4 ts Env active dry yeast
1/4 c Warm water
5 c A-P flour; sifted
1/2 c Candied citron; fine chopped
1/2 c Candied cherries; fine
- chopped
1 c Slivered almonds
1 Lemon; grated rind of
1 c Seedless raisins
2 lg Eggs; beaten
1 c Butter; softened
1/4 ts Nutmeg
1/2 ts Cinnamon
2/3 c Confectioners' sugar; sifted
2 tb Water; hot
Pour milk into a saucepan. Heat to scalding. Turn off
heat; stir in 1/2 cup of the granulated sugar and the
salt. Let mixture cool to lukewarm. In a large bowl,
dissolve yeast in the 1/2 cup warm water; let mixture
rest for 5 minutes. Pour lukewarm milk mixture into
yeast solution. Stir in 1 cup of the flour. Beat dough
with electric mixer or egg beater until smooth. Cover
bowl with cloth towel; let dough rise in a warm place 1
hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries,
almonds, lemon rind and raisins. Add eggs, 3/4 cup of
the softened butter and the nutmeg. Stir in 3 more cups
flour; mix dough until smooth. Turn dough out onto a
lightly floured surface. Knead, working in enough of
remaining flour to make dough smooth and elastic. Divide
dough into halves; roll each portion into an oval, about
1/2" thick.
In a small saucepan, melt remaining butter; brush it
over ovals. In a small bowl, combine cinnamon with
remaining 2 tb granulated sugar; sprinkle mixture over
ovals. Fold ovals in half, lengthwise. Place them on
buttered baking sheet. Twist ends of each oval toward
each other to form a crescent. Loosely cover ovals with
wax paper and a cloth towel.
Let stollen rise in a warm place about 1 hour or until
double in bulk.
Set oven @ 350 F/175 C.
Bake stollen 45 minutes or until golden. In a small
bowl, combine confectioners' sugar with enough of the
hot water to make a thick icing. Dribble icing over
hot stollen; let stollen cool before slicing.
UDD NOTE: I usually make three equal ropes of the dough
and braid them before the final rising. I also sprinkle
whole, unsalted almonds onto the icing before it cools.
