German Christmas Stollen
|Milk||3⁄4 Cup (12 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Unsifted all purpose flour||2 3⁄4 Cup (44 tbs)|
|Ground cardamom||1⁄8 Teaspoon|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Citron||1⁄4 Cup (4 tbs), chopped|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Butter/Margarine||1 Tablespoon, melted|
To the scalded milk, stir in sugar, salt and butter.
Cool to lukewarm.
Measure warm water into a large, warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Add lukewarm milk mixture, 2 cups of the flour and cardamom.
Beat until smooth.
Stir in remaining flour, raisins, citron and pecans.
Turn out on lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top.
Let rise in a warm place, free from draft, until double in bulk, about 1 hour.
Roll dough into an oblong shape about 1/2-inch thick.
Brush with melted butter.
Fold in half lengthwise.
Place on greased baking sheet.
Let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.
Bake in 350Â° oven about 40 minutes.
Ice with confectioners' sugar frosting.
CONFECTIONERS' SUGAR FROSTING 1 c.confectioners' sugar 1 to 2 T.hot milk or water In a small bowl, add milk or water gradually to sugar.
Blend until mixture is smooth; spread over stollen.
Decorate stollen with candied cherries and nuts if desired.