Breads:

Stollen

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Ingredients

1 package or cake yeast
1/4 cup lukewarm water
3/4 cup milk
2 tablespoons shortening
1/4 cup sugar
1 teaspoon salt
1 teaspoon lemon rind, grated
2-3/4 cups sifted flour
1 egg, beaten
1/4 cup raisins
1/4 cup citron, chopped
1/4 cup candied cherries, chopped
2 tablespoons melted butter
Confectioners' sugar icing
1/3 cup nuts, chopped
Candied cherries, red and green, for decoration

Instructions

Preheat oven to 350 degrees. Grease baking sheet. Sprinkle or crumble yeast into water, let stand 5 minutes. Stir until smooth. Scald milk, add shortening, sugar, salt and lemon rind. Cool to lukewarm. Sift flour, measure. Add yeast to milk. Add egg and 1 cup flour. Beat thoroughly. Add raisins, citron and cherries. Add enough flour to make a soft dough. Turn out on lightly floured board, knead in remaining flour. When smooth, place in greased bowl. Cover, let rise in a warm place until doubled (about 1-1/2 hours). Punch down. Turn out on board; let rest 10 minutes. Roll into an oval 3/4 inch thick. Brush on half of oval with melted butter. Fold over like a large Parkerhouse roll (or divide dough and make 2 smaller versions). DO NOT press edges together. Place on greased baking sheet. Let rise until double in size, about 45 minutes. Bake in 350 degree oven about 30 minutes. Cool. Spread with confectioners' sugar icing; decorate with candied cherries and sprinkle with nuts.

Georgia Van Melkebeke
East Moline