Stollen Bread With Icing Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 3/4 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Eggs | 3 | |
| Egg white | 1 | |
| Butter/Margarine | 1/2 Cup (16 tbs), softened | |
| All purpose flour | 3 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| 1/4 cup cut-up citron | ||
| 1/4 cup cut-up candied cherries, if desired | ||
| Raisins | 1/4 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| 1/4 cup plus 2 tablespoons soft butter | ||
| Quick White Icing | ||
| Blanched almond halves | ||
| Pieces of citron | ||
| Candied cherry halves | ||
Directions
In large mixer bowl, dissolve yeast in warm water.
Add sugar, salt, eggs, egg yolk, 1/2 cup butter and 1 1/2 cups of the flour.
Blend 1/2 minute low speed, scraping bowl constantly.
Beat 10 minutes medium speed, scraping bowl occasionally.
Stir in remaining flour, 1/2 cup almonds, 1/4 cup each citron, cherries, raisins and the lemon peel.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Stir down batter by beating 25 strokes.
Cover bowl tightly; refrigerate at least 8 hours.
Turn dough onto well-floured board; turn to coat with flour.
Divide dough in half.
Press each half into oval, about 10x7 inches.
Spread each with 3 tablespoons butter.
Fold lengthwise in half; press only folded edge firmly.
Place on greased baking sheet.
Beat reserved egg white slightly; beat in 1 tablespoon water and brush over stollen.
Let rise until double, 45 to 60 minutes.
Heat oven to 375°.
Bake 20 to 25 minutes or until golden brown.
While warm, frost with Quick White Icing; decorate with almond halves, pieces of citron and cherry halves to resemble poinsettias.
Or, if desired, dust with confectioners' sugar.
Add sugar, salt, eggs, egg yolk, 1/2 cup butter and 1 1/2 cups of the flour.
Blend 1/2 minute low speed, scraping bowl constantly.
Beat 10 minutes medium speed, scraping bowl occasionally.
Stir in remaining flour, 1/2 cup almonds, 1/4 cup each citron, cherries, raisins and the lemon peel.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Stir down batter by beating 25 strokes.
Cover bowl tightly; refrigerate at least 8 hours.
Turn dough onto well-floured board; turn to coat with flour.
Divide dough in half.
Press each half into oval, about 10x7 inches.
Spread each with 3 tablespoons butter.
Fold lengthwise in half; press only folded edge firmly.
Place on greased baking sheet.
Beat reserved egg white slightly; beat in 1 tablespoon water and brush over stollen.
Let rise until double, 45 to 60 minutes.
Heat oven to 375°.
Bake 20 to 25 minutes or until golden brown.
While warm, frost with Quick White Icing; decorate with almond halves, pieces of citron and cherry halves to resemble poinsettias.
Or, if desired, dust with confectioners' sugar.
Chef
