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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 24 |
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This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.Jessie Barnes, Atchison, Kansas Ingredients:
1 package (1/4 ounce) active dry yeast |
2 tablespoons warm water (110° to 115°) |
1 cup warm 2% milk (110° to 115°) |
3/4 cup butter, softened |
1/2 cup sugar |
2 eggs, lightly beaten |
1-1/2 teaspoons grated lemon peel |
1/2 teaspoon salt |
4-3/4 to 5-1/4 cups king arthur unbleached all-purpose flour |
3/4 cup raisins |
1/2 cup mixed candied fruit |
1/2 cup chopped almonds |
glaze: |
1-1/2 cups confectioners' sugar |
2 to 3 tablespoons 2% milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon peel, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12-in. x 7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.
4. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen. Yield: 2 loaves.
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