|Milk||3⁄4 Cup (12 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115 F)|
|Unsifted all purpose flour||5 Cup (80 tbs)|
|Dark raisins||1 Cup (16 tbs)|
|Grated lemon peel||1 Tablespoon|
|Candied red cherries||4 Ounce, coarsely chopped|
|Diced mixed candied peel||8 Ounce|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Butter/Regular margarine||1 Cup (16 tbs), softened|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Confectioner’s sugar||1 Cup (16 tbs)|
In small saucepan, heat milk just until bubbles form around edge of pan; remove from heat.
Add granulated sugar and salt, stirring until dissolved.
Let cool to lukewarm (a drop on wrist won't feel warm).
In large bowl that has been rinsed in hot water, sprinkle yeast over warm water ,(if possible, check temperature of warm water with thermometer); stir until dissolved.
Stir in milk mixture and 2 cups flour; beat with wooden spoon until smooth—at least 2 minutes.
Cover bowl with towel; let rise in warm place (85F), free from drafts, until double in bulk—1-1/2 hours.
Grease 2 cookie sheets.
To risen dough in bowl, add the raisins, lemon peel, candied fruit, almonds, softened butter, nut- meg, eggs, and remaining flour.
Mix with wooden spoon until blended.
Turn out onto lightly floured surface; knead until fruit and nuts are well distrib- uted —Divide dough in half; shape each half into a ball.
Roll or pat one ball into an oval 10 inches long and 6 inches across at widest part.
Brush with 1 table- spoon melted butter.
Fold dough in half lengthwise.
Place on pre- pared cookie sheet.
Press folded edge lightly, to crease; then curve into crescent shape.
Repeat with other ball of dough.
Cover stollen with towels; Let rise in warm place (85F) until double in bulk—1-1/2 to 2 hours.
Preheat oven to 375F.
Bake 25 to 30 minutes, or until nicely browned.
Brush tops of stollen with remaining melted but- ter.
1Remove to wire racks; cool.
1To store: Wrap in plastic film, then in foil.
Store in refrigerator or freezer several weeks.
1To serve: Let warm to room temperature.
Just before serving, sprinkle with confectioners' sugar.
Makes 2 stollen.
about 5 minutes.
Serving size: Complete recipe
Calories 6966 Calories from Fat 2470
% Daily Value*
Total Fat 283 g434.7%
Saturated Fat 154.9 g774.4%
Trans Fat 0 g
Cholesterol 1044.7 mg348.2%
Sodium 1297.7 mg54.1%
Total Carbohydrates 1028 g342.7%
Dietary Fiber 37.5 g150.1%
Sugars 476.7 g
Protein 110 g220.5%
Vitamin A 155.9% Vitamin C 90.8%
Calcium 70.2% Iron 219.2%
*Based on a 2000 Calorie diet