German Stollen (Makes 1 loaf)
This wonderful Christmas bread from the German tradition is equally delicious when served for morning brunch or with an evening cup of coffee. This particular recipe produces an outstanding loaf of stollen.
1/4 cup lukewarm water (110-120 degrees)
2. Meanwhile, scald milk and place in large mixing bowl. Add butter, sugar, salt and lemon rind. Cool to lukewarm.
3. Add yeast mixture, egg and 1 cup flour to milk ingredients. Beat thoroughly with electric mixer.
4. Add raisins, citron and cherries. Add enough of
5. Cover; let rise until double. Punch down. Turn out on board; cover with bowl; let rest 10 minutes.
6. Roll into an oval 3/4” thick. Brush 1/2 of oval with melted butter. Fold over like a large Parkerhouse roll. Do not press edges together.
7. Place on parchment-lined or greased baking sheet. Cover. Let rise until double in size.
8. Bake in preheated 350 degree oven about 30 minutes.
9. Make Confectioners’ Icing by beating together 1 tablespoon melted butter, 1 tablespoon fat free milk, 1/4 teaspoon vanilla and 3/4 cup confectioners' sugar. Spread on cooled stolen.10. Sprinkle with chopped walnuts.
information per serving: (16 slices per loaf)