Iced Christmas Stollen

  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, lemon zest, cardamom, salt, mace and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in the cherries, almonds, raisins, pineapple and citron.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface. Divide into four portions. Shape each into a 12x7-in. oval. Fold long side over to within 1/2-in. of opposite side; press edges lightly to seal. Place 5 in. apart on lightly greased
  4. . Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350u0b0 for 22-28 minutes or until golden brown. Remove to wire racks to cool.
  6. For icing, in a small bowl, combine the confectioners' sugar, milk, butter, vanilla and salt. Drizzle over stollens.

active dry yeast, warm water, milk, sugar, butter, eggs, lemon zest, ground cardamom, salt, ground mace, flour, red candied cherries, green candied cherries, almonds, raisins, candied pineapple, candied citron, sugar, milk, butter, vanilla, salt

Taken from www.tasteofhome.com/recipes/iced-christmas-stollen/ (may not work)

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