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CHRISTMAS STOLLEN 1 c. golden raisins 1/2 c. mixed candied fruit 3 Tbsp. brandy or rum 1 pkg. active dry yeast 2 1/2 to 3 c. flour 1/2 c. milk 1/3 c. butter or oleo 1/4 c. sugar 1/2 tsp. salt 2 eggs, beaten 2 tsp. grated lemon peel 1/3 c. chopped blanched almond powdered sugar Combine raisins, candied fruit and brandy or rum; let stand 1 hour or overnight. In mixing bowl, combine yeast and 1/2 cup flour and set aside. In saucepan, combine the milk, butter or oleo, sugar and salt; heat to lukewarm. Stir in yeast mixture and beat with electric beater 2 minutes. Add eggs and lemon peel; beat until well blended. Mix brandied fruits, almonds and enough of remaining flour to make soft, nonsticky dough. Knead on floured board for about 5 minutes, until dough is smooth and elastic. Form into ball, placed in greased bowl, cover and let rise to double in bulk. Punch down, let rest 10 minutes. On floured board, roll dough to 8 x 12-inch oval. Brush with melted butter and sprinkle with sugar. Fold dough in half lengthwise to within 1/2-inch of opposite side. Press closed. Transfer stollen to greased baking sheet, curve ends to form a crescent shape. Cover loosely with towel; let rise in warm place until double in bulk, about 45 minutes. Bake in 375 degrees oven for about 29 minutes, or until golden brown and crusty. Cool, sprinkle powdered sugar, cool completely and dust again. To be served with eggnog, hot buttered rum, plain or toasted. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |