This makes
two loaves.
Make it now, and freeze one loaf to have for breakfast Christmas morning!
Stollen
Julie Hale (my sister) from Maryland
| 3/4 C milk | 2 beaten eggs |
| 1/2 C sugar | 5 C flour |
| 1 tsp salt | 1 C seedless raisins |
| 1/2 C margarine | 1 C mixed candied fruit |
| 2 envelopes yeast | 1/4 C orange juice |
| 1/4 C warm water | 1/2 margarine |
- Combine the raisins, candied fruit, and orange juice in a small bowl and let sit until called for in the recipe.
- Scald the milk, sugar, salt, and the 1/2 C margarine. Cool to lukewarm.
- Sprinkle the yeast in 1/4 C warm water. Stir until dissolved.
- Stir 2 beaten eggs into the cooled milk mixture.
- Beat in 2 C flour until smooth.
- Stir in the fruit mixture and mix.
- Beat in the remaining 3 C flour to make a stiff dough.
- Knead on a floured board until smooth and elastic, adding more flour as necessary.
- Place in a greased large bowl. Cover and let ruse until double--about 2 hours. Punch down and knead a few more times.
- Divide the dough in half. Roll each into a 15" x 9" rectangle.
- Spread each with 1/4 C margarine and sprinkle with cinnamon-sugar.
- Fold each lengthwise like a big Parker House roll and place on a greased cookie sheet.
- Brush with softened margarine, cover, and let rise until double.
- Bake at 350° for 35 minutes or until loaves produce a hollow sound when tapped.
- Remove from the oven and while hot, brush with margarine.
- If desired, frost with Confectioner's Icing.
- Note--If freezing, don't frost until the stolen is defrosted and warmed. I think these are best while still slightly warm!