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Sourdough Dresden-Style German Stollen

1/3 c candied orange peel finely chopped
1/2 c milk
2 c sourdough starter sponge*
1/2 c golden raisins
1/2 c seedless raisins
1/2 c currants
1/2 c slivered almonds
1/2 ts salt
1 t almond flavoring
1 t grated lemon peel
5 c all-purpose flour
1 egg white, beaten with 1 Tb water
1/4 c butter, melted
1/3 c powdered sugar
2 eggs

In small pan combine milk, butter and sugar. Place over medium
heat and bring mixture to scalding, stirring to dissolve the sugar.
Set aside to cool. Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until well blended.
Add salt, almond flavoring, lemon peel and 3 cups of the flour.
Mix until well-blended. Stir in orange peel, raisins, currants and
almonds. Add enough flour to knead. Turn out onto a floured board
and knead until smooth and elastic, about 10 minutes. Turn dough
over in a greased bowl. Cover and let rise in a warm place until
double in size. Punch dough down; divide in half.

On a lightly greased baking sheet shape the dough, each half, into
a 7x9-inch oval, about 1 inch thick. Brush the surface with some
of the egg-white mixture, then crease ovals and fold them lengthwise,
but not all the way over leaving a 2" lap on bottom. Brush top
with egg-white mixture . Cover and let rise until double in size.
Bake in 375F oven for 40 minutes or until richly browned. Brush
top with melted butter and sift the powdered sugar over top. Return
Stollens to oven and beke 3 minutes longer to set sugar. Cool on
wire racks. *Take sourdough starter out of refrigerator the night
before and mix with 2 cups water, 2 cups flour and 1 tablespoon
sugar. Cover. Let set overnight. Next morning put original amount
of starter back in refrigerator and use the rest for the stollen.


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