Stollen
1 cup seedless raisins 1 cup (8 oz.) mixed candied fruits, chopped
1/4 cup orange juice
2/4 cup milk
3/2 cup sugar 1 tsp. salt 1 cup (2 sticks) butter or margarine 2 env. dry yeast or 2 cakes
compressed yeast
4/4 cup very warm water 2 eggs, beaten 1 tsp. grated lemon rind 5 cup sifted reg. flour 1 cup
blanched, chopped almonds
5/4 tsp. nutmeg 2 Tbsp. cinnamon-sugar
Combine raisins, candied fruit and orange juice in a small bowl. Scald milk with sugar, salt and 1/2
cup butter or margarine. Cool to lukewarm. Sprinkle or crumble yeast into very warm water in a large
bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast
dissolves, then stir in the cooled milk mixture, eggs and lemon rind. Beat in 2 cups of flour until
smooth, stir in fruit mixture, almonds and nutmeg, then beat in just enough of remaining 3 cups
flour to make a stiff dough. Knead until smooth and elastic. Add enough flour to keep dough from
sticking. Place in a greased large bowl, cover with a clean towel. Let rise in a warm place, away
from draft, 2 hours, or until double in bulk. Punch dough down, knead a few times, divide in half.
Roll each in an oval, 15x9 inch; place on greased cookie sheet. Melt remaining 1/2 cup butter or
margarine in a small saucepan, brush part over each oval. Sprinkle with cinnamon-sugar; fold in half
lengthwise. Cover, let rise 1 hour or until double in bulk. Brush again with part of the remaining
melted butter or margarine. 6. Bake in a moderate oven at 350 degrees for 35 minutes or until golden
and loaves give a hollow sound when tapped. While hot, brush with remaining melted butter or
margarine. Cool on wire racks. Yield: 2 large loves.
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