Stollen Recipe
1 cup dark raisins
1/2 cup mixed candied fruit
1/4 cup chopped citron
1/4 cup currants
1/4 cup dark rum
1 envelope active dry yeast
1 1/2 cups warm milk
1/2 cup sugar
1/2 cup softened butter
2 large eggs
4 1/2 cups flour
1 cup chopped almonds
Powdered sugar, for dusting
In a medium bowl, toss fruit with rum.
In a large bowl, sprinkle yeast over warm milk. Stir in sugar, butter, eggs and
2 cups flour until smooth. Work in remaining flour and gather dough into a ball.
On a lightly floured surface, knead dough 5 to 8 minutes, or until smooth and
elastic. Knead in drained fruit.
Place dough in a lightly greased bowl, let rise, covered, about 1 hour or until
doubled in bulk.
Punch down dough and divide in half.
Roll each piece into a 12-by-8-inch rectangle. Fold long side of each to within
1/2 inch of opposite side. Pinch edges.
Heat oven to 350 degrees.
Place stollen on greased baking sheets, cover loosely and let rise until doubled
in size, about 30 minutes.
Bake 30 minutes, or until golden brown.
Dust with powdered sugar.
Makes 2 loaves.
From "Holiday Treats Around the World,"
Razzle Dazzle
Recipes
http://www.razzledazzlerecipes.com
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