Stollen
- 14 cup sugar
- 34 teaspoon salt
- 1 (1/4 ounce) package active dry yeast
- 3 12 cups all-purpose flour
- 23 cup skim milk
- 13 cup butter
- 1 egg
- 1 egg white
- 12 cup toasted almond
- 12 cup candied cherry, chopped
- 14 cup golden raisin
- 12 cup confectioners' sugar
- 1 tablespoon milk
- In a large bowl, combine sugar, salt, yeast and 2 cups flour.
- In 1-quart saucepan, over low heat, heat milk and butter until very warm (120 to 130F).
- (Butter does not need to melt.
- ).
- With mixer at low speed, gradually beat liquid into dry ingredients.
- Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
- Beat in eggs and 1/2 cup flour or enough to make a thick batter; continue beating for 2 minutes, occasionally scrapping bowl.
- With spoon, stirring enough flour (about 1 to 1 1/4 cups) to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 10 minutes.
- Shape dough into ball; place in greased large bowl, turning to grease top.
- Cover with towel; let rise in warm place until doubled, about 1 hour.
- In a small bowl, mix almonds, cherries and raisins.
- Punch down dough.
- Turn onto lightly floured surface; knead in nut mixture.
- With lightly floured rolling pin, roll 1 piece into 12" by 7" oval; fold in half lengthwise.
- Place on large cookie sheet.
- Cover.
- Let rise in warm place until doubled, about 1 hour.
- Preheat oven to 350F Bake stollen 25 minutes to 35 minutes until it sounds hollow when tapped with fingers.
- Remove to cool on wire rack.
- Dusted with confectioner's sugar or frost.
- Frosting: Combine about 1/2 cup of confection's sugar and 1 tablespoon of milk (add milk 1 teaspoon at a time).
- Mix until smooth.
- Drizzle frosting over stollen.
sugar, salt, active dry yeast, flour, milk, butter, egg, egg, almond, candied cherry, golden raisin, sugar, milk
Taken from www.food.com/recipe/stollen-509439 (may not work)