Stollen
- 1 pkg. dry yeast
- 2/3 c. milk
- 1/4 c. sugar
- 1/2 tsp. almond extract
- 3 1/4 to 3 1/2 c. sifted flour
- 1 c. golden raisins
- confectioners sugar icing
- 1/4 c. lukewarm water
- 1/2 c. butter
- 1 egg
- 1/2 tsp. salt
- 3/4 c. blanched, slivered almonds
- 1/2 c. halved candied cherries
- Dissolve yeast in water; scald milk; add butter and sugar and stir until sugar is dissolved.
- Cool to lukewarm.
- Beat egg and add to milk mixture with yeast, almond extract and salt.
- Stir in 2 cups flour and beat until smooth.
- Stir in almonds, raisins and cherries.
- Add remaining flour and mix until smooth.
- Cover and let rise in warm place until doubled in size.
- Punch down; knead lightly and pat to 12-inch circle.
- Fold in half; press edges together firmly.
- Place on greased sheet (baking).
- Brush top with melted butter.
- Let rise 1/2 hour in warm place.
- Bake in 350u0b0 oven for about 30 minutes.
- Spread top with icing while warm. Makes one large loaf.
yeast, milk, sugar, almond extract, flour, golden raisins, confectioners sugar, water, butter, egg, salt, blanched, cherries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=445663 (may not work)