|Milk||1 Cup (16 tbs), scalded|
|Melted shortening||1⁄3 Cup (5.33 tbs)|
|Yeast||2 Tablespoon (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||6 Cup (96 tbs), sifted|
|Melted butter||1 Tablespoon|
|Jam||2 Tablespoon (Of Your Choice)|
|Confectioners sugar||2 Cup (32 tbs)|
|Chopped nuts||2 Tablespoon|
Scald milk and add shortening to melt.
Soften yeast in warm water.
Add 1 tablespoon sugar to yeast.
Add cooled milk and shortening, 3/4 cup sugar and salt.
Add beaten egg and flour to make soft dough.
Let stand 10 minutes.
Knead on lightly floured surface until smooth and elastic.
Halve and roll about 1/8-inch thick.
Cover completely with melted butter and cover butter with jam of your choice.
I use Damson plum jam most frequently.
Cover with finely chopped nuts and roll up.
Place on greased cookie sheet in horseshoe shape.
Press ends into one another.
With scissors, snip out side edge about 1-inch toward center at 1 1/2-inch intervals.
Rise until double in bulk.
Bake at 350 degrees about 45 minutes.
While hot glaze with 2 cups confectioners sugar mixed with 4 tablespoons milk and decorate with cherries and nuts.
This dough makes two Stollens.