It's Yuletide Season again and you're

It's Yuletide Season again and you're

It''s Yuletide Season again and you''re wondering how to spice up your Christmas baking. Look no further. Christmas Stollen is a delightful recipe that will charm even the most ardent Scrooge during the holidays. Christmas Stollen makes an ideal addition to your Christmas Cake and goes swimmingly well with Christmas Cream Cheese Squares or Christmas Drinks.

  • 1 cup homogenized milk
  • 1 teaspoon salt
  • 1 package dry yeast
  • 5 1/2 cups sifted all-purpose flour, divided
  • 1 cup mixed candied fruit
  • 1 cup chopped brazil nuts
  • grated rind of 1 lemon or 1 orange
  • 2 well-beaten eggs
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 teaspoon ground cardamon (optional)
  • 1/4 cup warm water, not hot
  • 1/2 cup raisins
  • 1/4 teaspoon nutmeg
  • 1/2 cup currants
  • 3/4 cup soft butter
  • 1/4 cup melted butter
  • 2 tablespoons confectioner''s sugar
  • Measuring cups and measuring spoons
  • Mixing bowls
  • Sauce pans
  • Baking sheet
  • Egg beater
  • Pastry brush
  • Knives

Scald milk and add sugar, salt, and cardamon. Cool until lukewarm. Sprinkle yeast into warm water, let stand 5 minutes, stir until yeast is dissolved. Stir yeast mixture into lukewarm milk mixture along with 1 cup of flour. Beat until smooth. Cover and let rise in warm place until doubled in bulk — about 2 – 2 1/2 hours. Stir in candied fruit, 3/4 cup brazil nuts, lemon or orange rind, raisins, currants, eggs, soft butter, nutmeg, and 3 1/2 cups flour. Turn dough onto a lightly floured board, kneading the remaining 1 cup flour into dough until dough is smooth and elastic. Divide dough into 2 parts. Roll each into an oval — 9 X 12 inches. Brush each with half the combined cinnamon and sugar and 2 teaspoons of remaining brazil nuts. Make a lengthwise crease down the centre of the dough. Fold over to within 1 inch of the opposite side, seal edges. Place on greased baking sheet. Brush with remaining butter. Cover with wax paper, then with clean tea towel. Let rise until double in bulk — 1 – 2 hours. Bake in moderate oven of 350º F for 45 – 50 minutes, or until brown. Cool, sift confectioner''s sugar over top. If you''re in a hurry, you may use 2 packages of dry yeast instead of one.

© Copyright 2005, 2006 Richard von Kleist — Von Kleist Communications. All Rights Reserved.

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