German Christmas Bread Recipe
Ingredients
| Citron | 1/2 Cup (16 tbs), diced | |
| Raisins | 1/2 Cup (16 tbs) | |
| Candied orange peel | 1/4 Cup (16 tbs), diced | |
| 1/4 cup brandy or rum | ||
| Active dry yeast | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs), scalded | |
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Granulated Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Eggs | 3 | |
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, finely shredded | |
| Butter margarine | 2 Tablespoon, melted | |
| Powdered sugar | ||
Directions
Mix citron, raisins, orange peel and brandy; let stand at least 1 hour.
Drain; reserve brandy.
Dissolve yeast in warm water in large bowl.
Stir in reserved brandy, the milk, 1/2 cup margarine, the granulated sugar, salt, nutmeg, eggs and 2 cups of the 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 and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place 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 margarine.
Fold lengthwise in half; press folded edge firmly.
Place stollen on greased cookie sheet.
Repeat with remaining dough.
Cover; let rise until double, 45 to 60 minutes.
Brush with melted margarine.
Heat oven to 375°.
Bake until golden brown, 20 to 25 minutes.
Brush with melted margarine; sprinkle with powdered sugar.
Drain; reserve brandy.
Dissolve yeast in warm water in large bowl.
Stir in reserved brandy, the milk, 1/2 cup margarine, the granulated sugar, salt, nutmeg, eggs and 2 cups of the 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 and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place 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 margarine.
Fold lengthwise in half; press folded edge firmly.
Place stollen on greased cookie sheet.
Repeat with remaining dough.
Cover; let rise until double, 45 to 60 minutes.
Brush with melted margarine.
Heat oven to 375°.
Bake until golden brown, 20 to 25 minutes.
Brush with melted margarine; sprinkle with powdered sugar.
Chef
