Ingredients: |
Ingredients: DOUGH INGREDIENTS
1 Package active dry yeast
3/4 c. warm water (105-115 degrees)
1/2 c. sugar, divided
1/2 tsp. salt
4 eggs (reserve one egg white)
1/2 c. butter, softened
2 1/2- 3 1/2 c. flour (recipes vary, choose)
1/2 c. chopped blanched almonds
1/4 c. each cut up citron, candied cherries, golden raisins
1 tsp. each imitation brandy and rum flavoring
1 tbsp. plus 1 tsp. grated lemon peel
6 tbsp. soft butter
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Directions: |
Directions:In a large mixer bowl, dissolve yeast in water. Add 1/4 c. sugar, salt, eggs (except one white), butter and 1 1/2 c. flour. Blend 1-2 min. on low, scraping bowl constantly. Beat 10 min. medium speed, scraping bowl occasionally. Stir in remaining flour. Stir in (by hand) almonds, citron, cherries, raisins, lemon peel. Scrape batter from sides. Cover. Rise until doubled, about 1 1/2 hours. Stir down batter by beating 25 strokes. Cover tightly; chill at least 8 hrs. Turn dough onto well floured board. Turn to coat with flour. Divide dough in half. Press each half into oval about 10 x 7 in. Spread each with 3 tbsp. soft butter. Sprinkle reserved 1/4 c. sugar on top. Fold lengthwise in half and firmly press edge. Beat reserved egg white with 1 tbsp. water. Brush over top. Place on greased baking sheet. When browned, top with foil. Bake at 350º for 20-25 min. While warm, frost with icing (mix 1 1/2 c. confectioner's sugar with about 1 1/2 tbsp. milk). Top with poinsettias made from almond halves, pieces of citron and cherry halves, or dust with confectioner's sugar. |
Personal
Notes: |
Personal
Notes: This German bread is symbolic of the Christ Child wrapped in swaddling clothes. Grandpa grew up having Grandma Engeman's stolen every Christmas. Though legendary, her recipe was never written down. I tried making it from other recipes, as did others in the family, but no one ever achieved the ultimate praise, that it was "just like Grandma's"
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