Mom's christmas stollen

1 Servings

Ingredients

Quantity Ingredient
1 cup Golden raisins
½ cup Mixed fruit; candied (up to 1)
3 tablespoons Brandy; or rum
1 pack Active dry yeast
2½ cup Flour (up to 3)
½ cup Milk
⅓ cup Butter; NO substitutes
¼ cup Sugar
½ teaspoon Salt
2 larges Eggs; beaten
2 teaspoons Lime peel; grated
⅓ cup Blanched almonds; chopped
Melted butter
Sugar
Powdered sugar

Directions

FOR FILLING

TOPPING

Combine raisins, fruit and brandy. Let stand for at least an hour (or overnight). In large mixing bowl combine the yeast, q/2 cup flour and set aside. In saucepan combine milk, butter, sugar and salt. Heat to lukewarm and stir into yeast mixture, beating with a whisk or mixer for about 2 minutes. Add the beaten eggs and lime peel, beating until well blended. Mix in the brandied fruit, almonds and enough of the remaining flour to make a soft, non-sticky, dough. Knead on a floured board for about 5 minutes or until the dough is smooth and elastic. Form into a ball. Place in a buttered bowl; cover and let rise in a warm place until doubled in bulk (about 1½ hours). Punch the dough down and let it rest for about 10-15 minutes. Roll the dough out on a floured board. Roll into an 8" x 12" oval.

Brush with melted butter and sprinkle with sugar. Fold in half, lengthwise to within ½" of opposite side. Press closed. Transfer to greased baking sheet, curving ends slightly to form a crescent. Cover with a kitchen towel and let rise in a warm place until almost doubled in bulk (about 45 minutes). Bake in a 375 degree oven about 20 minutes or until golden brown and crusty. Cool slightly. Dust with powdered sugar. When completely cool, powder again. Makes 1 stollen. NOTE Mom would often decorate the top of the stollen with additional candied fruit and almonds and sometimes drizzle a simple powdered sugar/water/vanilla icing on top. This was *ALWAYS* a part of our After-Midnight-Mass-Brunch, served with hot steaming Kona Coffee, while we opened presents.

NOTES : Mele Kalikimaka (Merry Christmas) Recipe by: Mary Spero

Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Nov 11, 1997

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