|Flour||2 1⁄4 Cup (36 tbs)|
|Sourdough starter||3⁄4 Cup (12 tbs)|
|Unsalted butter||2 Tablespoon, melted|
|Grated lemon peel||1 Teaspoon|
|Slivered almonds||1 Cup (16 tbs)|
|Unsalted butter||To Taste, melted|
|Confectioners sugar||2 Tablespoon|
1 Combine 1 cup flour, sourdough, honey, egg, butter, salt, and lemon peel. Mix thoroughly.
2 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”1 1/2 hours.
4 Punch down dough. Knead in almonds. Cover with inverted bowl for 10 minutes. Roll into a 7 x 10-inch oval. Fold in half lengthwise. Press only folded edge firmly.
5 Place stollen on greased baking sheet. Let rise in warm place until double€”about 30€”45 minutes.
6 Brush melted butter on top. Bake in a preheated 350°F oven 30 minutes or until done.
7 Cool on wire rack. While still warm, brush with melted butter. Then sprinkle with confectioners' sugar.