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`"""""""""""""""""""""""""""""""` |OOShy

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elke Sommer's Christmas Stollen
Categories: Desserts, Breads, Fruits, Nuts
Yield: 1 Stollen

1 pk Active, dry, or cake yeast
4 tb Sugar
1 ts Salt
4 tb Butter; soft
4 tb Walnuts; chopped
1 c Seedless raisins
3 1/2 c All purpose flour; sifted
3/4 c Powdered sugar
Glaced cherries (opt)
4 tb Water; warm
3/4 c Milk; scalded, cooled to
- lukewarm
1 Egg
4 tb Slivered, blanched almonds
4 tb Glaced lemon peel
4 tb Glaced orange peel
1 tb Grated lemon peel
2 tb Butter; melted
1 tb Milk
Sliced blanched almonds
- (opt)

Make two or three days before serving. In medium bowl,
dissolve yeast in water. Stir in lukewarm milk,
granulated sugar, salt, egg, soft butter. Next, stir in
slivered almonds, chopped walnuts, lemon peel, orange
peel, raisins, and 1 1/2 cups flour. Mix with spoon
until smooth. Mix in enough of remaining flour to handle
easily. Turn onto lightly floured board.

Knead until smooth and elastic, about 5 minutes.

Put in greased bowl; brush top w/melted butter & cover
with towel. Let rise in warm place (80-85ºF/27-30ºF)
until double, about 1 1/2 hours.

Roll or pat dough into 12" X 8" oval. Spread with 1 tbs
melted butter. Fold in two lengthwise into crescent.
Press edges firmly enough to hold together place on a
greased sheet. Brush top with remaining melted butter.
Let rise until double, 35-45 minutes.

Set oven to 375ºF/190ºC. When loaf has doubled, bake
30-35 minutes or until golden brown and done.

Frost, while still warm, with confectioner's sugar and
[1 tb] milk, beaten together until creamy. Let frosting
drip down sides of loaf. Decorate with glaced cherries
and sliced almonds, if desired.

Store in tightly covered container.

From: http://www.recipesource.com

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