Treasured Holiday Stollen |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
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From the Treasured Holiday Bread cookbook. My family loves Stollen during the holidays and I want to keep this safe to try this coming Xmas. Prep time does not include rise times. Ingredients:
1 (1/4 ounce) package active dry yeast |
3/4 cup warm water (105-115) |
1/2 cup sugar |
1/2 teaspoon salt |
3 eggs |
1 egg, separated |
1/2 cup butter, softened |
3 1/2 cups flour |
1/2 cup blanched almond, chopped |
1/4 cup citron, cut-up |
1/4 cup candied cherry, cut up (optional) |
1/4 cup raisins |
1 tablespoon lemon peel, grated |
1 tablespoon butter, softened |
1 tablespoon water |
1 1/2 cups powdered sugar |
4 1/2 teaspoons milk |
Directions:
1. Dissolve yeast in 3/4 c water in a large bowl. Beat in sugar, salt, eggs, egg yolk, 1/2 c butter and 1 3/4 c flour with an electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until doubled. Dough is ready if indentation remains when touched. Cover and refrigerate egg white.
2. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
3. Grease cookie sheet. Turn dough onto well floured surface; turn to coat with flour. Divide in half. Press each half into oval 10 x 7 . Spread with butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 T water; brush over folded ovals. Cover and let rise 45-60 minutes or until doubled.
4. Heat oven to 375. Bake 20-25 minutes or until golden brown. While warm dust with powdered sugar or spread with glaze.
5. To make glaze, mix powdered sugar and milk until smooth and spreadable.
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