Directions: |
Directions:1. Combine raisins, candied fruits, and orange juice in a small bowl.
2. Scald milk with sugar, salt, and ½ cup of the butter; cool to lukewarm. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves; then stir in cooled milk mixture, eggs, and lemon rind.
3. Beat in 2 cups of the flour until smooth; stir in fruit mixture, almonds, and nutmeg, then beat in just enough of remaining 3 cups of flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth or board, adding only enough flour to keep dough from sticking.
4. Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 2 hours, or until double in bulk
5. Punch dough down; knead a few times; divide in half. Roll each into an oval, 15x9; place on a greased large cookie sheet. Melt remaining ½ cup butter in a small saucepan; brush part over each oval; sprinkle with cinnamon sugar; fold in half lengthwise. Cover; let rise again 1 hour, or until double in bulk. Brush again with part of the remaining melted butter.
6. Bake in moderate oven (350º) 35 minutes, or until golden and loaves give a hollow sound when tapped. While hot, brush with remaining melted butter; cool on wire racks. Glaze with confectioner’s glaze. Mix 1 cup confectioner’s sugar, 2 tablespoons milk, 1 teaspoon butter. Add additional milk if needed to have the consistency of a glaze. Brush over tops of stollen. |
This recipe for Christmas Stollen is from