GERMAN CHRISTMAS BREAD
1/2 c. diced citron
1/2 c. raisins
1/4 c. diced orange peel
1/4 c. brandy or rum
1 pkg. yeast
1/4 c. warm water
1/2 c. lukewarm milk, scalded then cooled
1/2 c. butter, softened
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
3 eggs
4 to 4 1/2 c. flour
1/2 c. chopped almonds
1 tbsp. shredded lemon peel
2 tbsp. butter, melted
Powdered sugar
Mix citron, raisins, orange peel, and brandy; let stand 1 hour.
Drain; reserve liquid.
Dissolve yeast in warm water in large bowl.
Stir in reserved brandy, milk, 1/2 cup butter, sugar, salt, nutmeg, eggs and 2 cups flour.
Beat until smooth.
Stir in brandied fruit mixture, almonds, lemon peel, and enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.
Place in greased bowl, turn greased side up.
Cover; let rise until double, about 1 1/2 hours.
Punch down dough; divide into halves.
Press 1 half into an oval, about 10 x 7 inches.
Brush with melted butter.
Fold lengthwise in half; press folded edge firmly.
Place stollen on greased cookie sheet.
Repeat with remaining dough.
Cover both and let rise until double, about 45-60 minutes.
Brush with melted butter.
Heat oven to 375 degrees.
Bake until golden brown, 20-25 minutes.
Brush with melted butter, sprinkle with powdered sugar.
Makes 2 stollens.
tktorme 