Stollen Bread With Icing
|Active dry yeast||1⁄4 Ounce (1 package)|
|Warm water||3⁄4 Cup (12 tbs) (105 to 115 Degree F)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , reserve white|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Cut up citron||1⁄4 Cup (4 tbs)|
|Cut up candied cherries||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Soft butter||6 Tablespoon (1/4 cup plus 2 tablespoons)|
|Quick white icing||1⁄4 Cup (4 tbs) (adjust quantity as needed)|
|Blanched almond halves||1 Tablespoon|
|Citron pieces||1 Tablespoon|
|Cherry||1 Tablespoon, candied|
In large mixer bowl, dissolve yeast in warm water.
Add sugar, salt, eggs, egg yolk, 1/2 cup butter and 1 1/2 cups of the flour.
Blend 1/2 minute low speed, scraping bowl constantly.
Beat 10 minutes medium speed, scraping bowl occasionally.
Stir in remaining flour, 1/2 cup almonds, 1/4 cup each citron, cherries, raisins and the lemon peel.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Stir down batter by beating 25 strokes.
Cover bowl tightly; refrigerate at least 8 hours.
Turn dough onto well-floured board; turn to coat with flour.
Divide dough in half.
Press each half into oval, about 10x7 inches.
Spread each with 3 tablespoons butter.
Fold lengthwise in half; press only folded edge firmly.
Place on greased baking sheet.
Beat reserved egg white slightly; beat in 1 tablespoon water and brush over stollen.
Let rise until double, 45 to 60 minutes.
Heat oven to 375°.
Bake 20 to 25 minutes or until golden brown.
While warm, frost with Quick White Icing; decorate with almond halves, pieces of citron and cherry halves to resemble poinsettias.
Or, if desired, dust with confectioners' sugar.