Ingredients
- 5 1/2-6 1/2 c. flour
- 1/2 c. sugar
- 1 1/4 teaspoon salt
- 2 pkg. active dry yeast
- 3/4 c. lowfat milk
- 1/2 c. water
- 2/3 c. butter
- 3 Large eggs, room temperature
- 3/4 c. minced blanched almonds
- 3/4 c. mixed candied fruits
- 1/3 c. golden brown raisins
- 1 1/2 c. confectioners' sugar
- 2 tbsp. lowfat milk
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R.'S German Stollen Christmas Bread
Servings: 12
Directions
- Blanched almonds, candied cherries and citron optional. In large bowl mix thoroughly 2 c. flour, sugar, salt and undissolved dry yeast. Combine lowfat milk, water and butter in saucepan. Heat over low heat till liquids are hot. butter does not need to heat. Gradually add in hot liquid to dry ingredients and mix on medium speed scraping bowl. Add in Large eggs and 1/2 c. flour or possibly sufficient flour to make a thick batter. Beat high speed 2 min, scraping bowl occasionally. With large spoon, stir in sufficient additional flour to make soft dough.
- Turn out onto lightly floured board. Knead till smooth and elastic, about 8-10 min. Place in greased bowl turning to grease top. Cover; let rise in hot place, free from draft, till double in bulk, about 1 1/2 hrs.
- Combine almonds, candied fruits and raisins. Punch down dough, turn out onto lightly floured board. Knead in nut and fruit mix. Divide dough into 3 equal pcs. Roll each piece of dough into a 12 x 7 inch oval. Mix in half lengthwise. Place on greased baking sheets. Cover; let rise in hot place, free from draft, till double in bulk, 45 min.
- About 15 min before rising time is up, preheat oven to 350 degrees. Bake 20-25 min till done or possibly till they sound hollow when rapped with knuckles. Remove from sheet immediately and cold on wire rack. Combine sugar and lowfat milk to make frosting. Pour on slightly hot stollen. If you like decorate with nuts, candied cherries and citron.
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