"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 c milk 1/2 c shortening 1 tsp salt 1/2 c sugar 1 c raisins 3 eggs 1 oz yeast dissolved in water or 1 pkg dry yeast 4 c flour Butter cream frosting
1. Dissolve yeast in sm amount water and set aside to "grow." 2. Cream together salt , sugar and shortening, then add eggs 1 at a time and mix well. 3. Slowly add 2 c flour then yeast and then last 2 c flour. 4. Mix in raisins. If using electric mixer with dough hook knead for 2 min. (If making by hand, knead until elastic and hand print disappears.) Move to greased bowl, making sure to cover all sides. Let rise until doubled in size. 5. Turn onto pastry mat and shape into 1 lg. or 2 sm. oblong ovals. Place on greased cookie sheet and again let rise. 6. Bake at 350º for 30 - 40 min. 7. Transfer to cooling rack. Drizzle with frosting when cooled.
For Christmas Stollen substitute candied dates, pineapple and cherries for raisins and add 1/3 c chopped nuts.
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