Sommer's Christmas Stollen
Yield
1 loafPrep
1 hrsCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
or cake yeast |
|
| 4 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 4 | tablespoons |
butter
or margarine, soft |
|
| 4 | tablespoons |
walnuts
chop |
|
| 1 | cup |
raisins, seedless
|
|
| 3 ½ | cups |
all-purpose flour
sift |
|
| ¾ | cup |
powdered sugar
|
|
| 1 | x |
maraschino cherries
optional |
*
|
| 4 | tablespoons |
water
warm |
|
| ¾ | cup |
milk
scalded, cool lukewarm |
|
| 1ea |
eggs
|
*
|
|
| 4 | tablespoons |
almonds
slivered, blanched |
|
| 4 | tablespoons |
lemon zest
grated |
|
| 4 | tablespoons |
orange zest
grated |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | tablespoons |
butter
or margarine, melt |
|
| 1 | tablespoon |
milk
|
|
| 1 | x |
almonds
sliced, blanched, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
or cake yeast |
|
| 6E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 6E+1 | ml |
butter
or margarine, soft |
|
| 6E+1 | ml |
walnuts
chop |
|
| 237 | ml |
raisins, seedless
|
|
| 828 | ml |
all-purpose flour
sift |
|
| 177 | ml |
powdered sugar
|
|
| 1 | x |
maraschino cherries
optional |
*
|
| 6E+1 | ml |
water
warm |
|
| 177 | ml |
milk
scalded, cool lukewarm |
|
|
eggs
|
*
|
||
| 6E+1 | ml |
almonds
slivered, blanched |
|
| 6E+1 | ml |
lemon zest
grated |
|
| 6E+1 | ml |
orange zest
grated |
|
| 15 | ml |
lemon zest
grated |
|
| 3E+1 | ml |
butter
or margarine, melt |
|
| 15 | ml |
milk
|
|
| 1 | x |
almonds
sliced, blanched, optional |
*
|
Directions
Make two or three days before serving. In medium bowl, dissolve yeast in water.
Stir in lukewarm milk, granulated sugar, salt, egg, soft butter or margarine.
Next, stir in slivered almonds, chopped walnuts, lemon peel, orange peel, raisins, 1 and ½ cups flour.
Mix with spoon until smooth. Mix in enough of remaining flour to handle easily.
Turn onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Put in greased bowl; brush top with melted butter and cover with towel.
Let rise in warm place (80-85~) until double, about 1½ hours.
Roll or pat dough into 12 inch by 8 inch oval.
Spread with 1 tbl melted butter. Fold in two lengthwise into crescent.
Press edges firm enough to hold together place on a greased sheet.
Brush top with remaining melted butter. Let rise until double, 35 to 45 minutes.
Heat oven to 375~. When loaf has doubled, bake 30 to 35 minutes or until golden brown and done.
Frost, while still warm, with confectioner's sugar and [1 tbl] milk, beaten together until creamy. Let frosting drip down sides of loaf. Decorate with glaced cherries and sliced almonds, if desired.
