Stollen Recipe

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Stollen

from Dorothy McNett's Recipe Book at www.dorothymcnett.com

1 1/4 cups unsalted butter
3/4 cup sugar
3 large eggs
3/4 teaspoon fine sea salt
zest of 1 lemon
2 tablespoons brandy
1 1/2 cups warm (100 degrees) milk
1 cup currants
1/4 cup slivered almonds
1/4 cup chopped dried fruits and /or citron
6 cups sifted or lifted all-purpose unbleached flour
1 tablespoon instant dried yeast

for the glaze:
1 cup sifted powdered sugar
juice of a lemon to make a drizzling consistency
almonds, cherries, gold and silver dragee

In large bowl, cream butter, sugar, and eggs until light and fluffy. Add remaining ingredients (not the glaze stuff, though) and turn out onto a floured surface. Knead the dough until it is smooth. (May use your bread machine) Cover and allow to rise 1 hour, or until double in bulk. Divide it into 2 loaves. Roll or pat each out into a circle about 2-3 inches thick. Brush with butter and fold one half over to make a crescent, pinching it together if necessary. Place each on baking sheets. Cover and allow to rise again, almost double in bulk, about 45 minutes. Preheat oven to 350 degrees. Bake about 45-50 minutes. When nearly cool, drizzle with the glaze of powdered sugar and lemon juice, and garnish with almonds and cherries, or silver and gold dragee.

Recipe created 1998-11-05.