Christmas Stollen 3 Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Milk,
1 cup: Butter (or marg.), melted
1/2 cup: Water,
5 1/4 cup: Flour, all-purpose
1/4 cup: Sugar,
1 tsp: Salt,
2 package: Yeast, dry
2: Eggs, beaten
1/2 tsp: Lemon rind, grated
1/2 tsp: Orange rind, grated
1/2 cup: Raisins, seedless
1/2 cup: Fruit, candied, chopped
1/2 cup: Nuts, chopped
3 tbsp: Butter (or marg.), softened
1/2 cup: Sugar,
1 tbsp: Cinnamon, ground
1 cup: Sugar, powdered
2 tbsp: Milk, to 3 tb.
1/4 tsp: Vanilla extract,
Cherry halves, candied
Directions:
Combine milk, 1 cup melted butter, and 1/2 cup water in a small
saucepan; place over low heat just until lukewarm.
Combine flour, 1/4 cup sugar, salt, and yeast in a large mixing bowl;
stir in warm milk mixture and eggs, mixing well. Add lemon and
orange rind, raisins, fruit, and nuts; mix well. Cover dough, and
refrigerate overnight.
Place chilled dough on a floured surface; roll itno an 18x12"
rectangel; spread with 3 tablespoons soft butter. Combine 1/2 cup
sugar and cinnamon; sprinkle over butter.
Beginning with long edge, roll up dough jellyroll fashion, pinching
edges to seal; if ends are smaller than remainider of roll, trim off
about 1 inch. Place roll on a large greased cookie sheet, and shape
into a ring (it should resemble a large doughnut). Brush ends of
roll with water, and pinch together to seal.
Using kitchen shears, make cuts in dough every inch around ring,
cutting 2/3 of the way through roll at each cut. Gently turn each
piece of dough on its side, slightly overlapping the previous piece.
Let rise in a warm place, uncovered, 1 hour. Bake at 350 degrees for
25 to 30 minutes or until golden brown.
Combine powdered sugar, 2 tablespoons water, and vanilla; drizzle
over hot ring. Decorate with candied cherry halves.
SOURCE: Southern Living Magazine, December 1976. Typos by Nancy
Coleman. From: Nancy Coleman
Source from luhu.jp
saucepan; place over low heat just until lukewarm.
Combine flour, 1/4 cup sugar, salt, and yeast in a large mixing bowl;
stir in warm milk mixture and eggs, mixing well. Add lemon and
orange rind, raisins, fruit, and nuts; mix well. Cover dough, and
refrigerate overnight.
Place chilled dough on a floured surface; roll itno an 18x12"
rectangel; spread with 3 tablespoons soft butter. Combine 1/2 cup
sugar and cinnamon; sprinkle over butter.
Beginning with long edge, roll up dough jellyroll fashion, pinching
edges to seal; if ends are smaller than remainider of roll, trim off
about 1 inch. Place roll on a large greased cookie sheet, and shape
into a ring (it should resemble a large doughnut). Brush ends of
roll with water, and pinch together to seal.
Using kitchen shears, make cuts in dough every inch around ring,
cutting 2/3 of the way through roll at each cut. Gently turn each
piece of dough on its side, slightly overlapping the previous piece.
Let rise in a warm place, uncovered, 1 hour. Bake at 350 degrees for
25 to 30 minutes or until golden brown.
Combine powdered sugar, 2 tablespoons water, and vanilla; drizzle
over hot ring. Decorate with candied cherry halves.
SOURCE: Southern Living Magazine, December 1976. Typos by Nancy
Coleman. From: Nancy Coleman
Source from luhu.jp