Ingredients: |
Ingredients: 1 package active dry yeast
1/4 c. warm water (105 to 115 degrees)
1/2 c. sugar
1/2 tsp. salt
3 eggs
1 egg yolk (reserve white)
1/2 c. butter or margarine, softened
31/2 c. all purpose flour (do not use self rising flour)
1/2 c. blanched almonds
1/4 c. cut up citron
1/4 c. cut up candied cherries, if desired
1/4 c. raisins
1 tbsp. grated lemon peel
1/4 c. plus 2 tbsp. soft butter
Quick White Icing
Blanched almond halves
Pieces of citron
Candied cherry halves
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Directions: |
Directions:In large mixer bowl, dissolve yeast in warm water. Add sugar, salt, eggs, egg yolk, 1/2 c. butter and 11/2 c. of flour. Blend 1/2 minute low speed, scraping bowl constantly. Beat 10 minutes medium speed, scraping bowl occasionally.
Stir in remaining flour, 1/2 c. almonds, 1/4 c. each citron, cherries, raisins and the lemon peel. Scrape batter from side of bowl. Cover; let rise in warm place until double, about 11/2 hours.
Stir down batter by beating 25 strokes. Cover bowl tightly; refrigerate at least 8 hours.
Turn dough onto well-floured board; turn to coat with flour. Divide dough in half. Press each half into oval about 10x7 inches. Spread each with 3 tbsp. butter. fold lengthwise in half; press only folded edge firmly. Place on greased baking sheet. Beat reserved egg white slightly; beat in 1 tbsp. water and brush over stollen. Let rise until double, 45 to 60 minutes.
Heat oven t 375º. bake 20 to 25 minutes or until golden brown. While warm, frost with Quick White Icing; decorate with almond halves, pieces of citron and cherry halves to resemble poinsettias. Or if desired, dust with confectioners' sugar.
Quick White Icing
Mix 11/2 c. confectioners' sugar and 11/2 tbsp. milk until smooth. |
This recipe for Stollen - Sweet Bread is from