German Stollen With Candied Fruit
|Raisins||3⁄4 Cup (12 tbs)|
|Chopped mixed candied fruits and peels||1⁄2 Cup (8 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Rum||1⁄4 Cup (4 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|Milk||1 Cup (16 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Finely shredded orange peel||2 Tablespoon|
|Finely shredded lemon peel||1 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Confectioners icing||1⁄2 Cup (8 tbs)|
Combine raisins, mixed fruits, currants, and rum; set aside.
In large mixer bowl combine 1 1/2 cups of the flour and the yeast.
In saucepan heat milk, butter, sugar, and salt just till warm (115° to 120°) and butter is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs, orange peel, lemon peel, and almond extract.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in the fruit-rum mixture, the chopped almonds, and as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flourto make a soft dough.
Continue kneading till smooth and elastic (8 to 10 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double (about 1 1/4 hours).
Punch dough down; turn out onto lightly floured surface.
Divide dough in half.
Cover and let rest 10 minutes.
Roll each half into a 10x7-inch oval.
Fold the long side of oval over to within 1/2 inch of the opposite side; seal edge.
Place on greased baking sheets.
Cover and let rise in a warm place till double (about 45 minutes).
Bake at 375° till done, 15 to 20 minutes.
While coffee cakes are warm, glaze with Confectioners' Icing.
Garnish with candied fruits, if desired.