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LOCATION: Recipes >> German >> Stollen 01

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STOLLEN

1 cup raisins (opt.)
1 cup mixed candied fruit
1/4 cup orange juice
1/2 cup milk
1/2 cup sugar
1 cup butter
1 package dry yeast
1/2 cup warm water

5 cups sifted flour
2 eggs
1 teaspoon lemon peel
1/4 teaspoon mace
1 cup chopped almonds
2 tablespoon sugar
1/2 teaspoon cinnamon
creamy frosting

Combine raisins, if used, candied fruits, lemon peel and mace with
orange juice. Allow mixture to stand, covered, about one hour or
overnight refrigerated.

Sprinkle yeast on warm water; stir to dissolve. Meanwhile, scald
milk; add 1/2 cup sugar and 1/2 cup butter. Cool to lukewarm. Add
2 cups flour, eggs and yeast to milk mixture. Beat with electric
mixture on medium speed for two minutes. Stir in fruit mixture and
enough remaining flour, a little at a time, to make a dough that
leaves the sides of the bowl and that can be handled easily.

Turn onto lightly floured surface; knead until smooth and satiny,
about 5 minutes. Place in lightly greased bowl; turn dough over to
grease top. Cover and let rise in warm place until doubled, about
two hours.

Punch down dough; turn onto surface, knead a few times and divide
in half. Cover and let rest five minutes. Roll each half into a
15 x 9" oval.

Melt remaining 1/2 cup butter; brush part of it over each oval,
saving what is not used for frosting. Sprinkle with two tablespoons
sugar mixed with cinnamon.

Fold each oval lengthwise in half to make a big Parkerhouse roll.
Carefully lift folded-over rolls to a greased baking sheet and
curve the ends slightly. Cover and let rise until doubled, 1 to
1 1/2 hours.

Bake in moderate oven 350 degrees F. about 35 minutes, or until
loaves are golden. While hot, brush with Creamy Frosting and decorate
with colored sprinkles.

Makes two large loaves.

Creamy Frosting: To 1 cup sifted confectioners sugar add 1 tablespoon
cream or milk and 1/4 cup melted butter. Stir until smooth.

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