Christmas Stollen

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Christmas Stollen

 

1/4 oz Yeast (dried), active 1 package

3/4 c Water, warm

1/2 c Sugar, granulated

3 lg Eggs

1 Egg yolk

1/2 c Butter, soft

3 1/2 c Flour

1 T Lemon peel, grated

1 c Almonds (blanched), chopped

1/2 c Citronat (candied lemon peel), cut into small pieces

1/2 c Orangenat (candied orange peel), cut into small pieces

1/2 c Raisins

 

Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg

yolk, butter and half of the flour. Beat for 10 minutes. Blend in the

remaining flour, nuts, fruits and peel. Let rise about 1 1/2 hours,

until doubled. Punch down, cover and refrigerate overnight.

 

Knead the dough. Roll into one or two rectangles, butter it, and fold

over the edges to make a rolled loaf. Place on a greased cookie sheet

with the folded edges down. Spread with a combination of 1 egg white and

about 1 T water.

 

Let rise until doubled in size (45 to 60 minutes). Bake 30-35 minutes at

375 degrees F. until golden brown.

 

Makes 1 large or 2 small loaves.

 

Time: hand-on time: 30 minutes; rising times: 1 1/2 hours + overnight +

1 hour; baking time: 30-35 minutes.