Title: Stollen 4
Categories: Bread Holiday
Yield: 1 Servings

1	c	Raisins (opt.)
5	c	Sifted flour
1	c	Mixed candied fruit
2		Eggs
1/4	c	Orange juice
1	ts	Lemon peel
1/2	c	Milk
1/4	ts	Mace
1/2	c	Sugar
1	c	Chopped almonds
1	c	Butter
2	tb	Sugar
1	pk	Dry yeast
1/2	ts	Cinnamon
1/2	c	Warm water Creamy frosting

Combine raisins, if used, candied fruits, lemon peel and mace with orange juice. Allow mixture to stand, covered, about one hour or overnight refrigerated.

Sprinkle yeast on warm water; stir to dissolve. Meanwhile, scald milk; add 1/2 cup sugar and 1/2 cup butter. Cool to lukewarm. Add 2 cups flour, eggs and yeast to milk mixture. Beat with electric mixture on medium speed for two minutes. Stir in fruit mixture and enough remaining flour, a little at a time, to make a dough that leaves the sides of the bowl and that can be handled easily.

Turn onto lightly floured surface; knead until smooth and satiny, about 5 minutes. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about two hours.

Punch down dough; turn onto surface, knead a few times and divide in half. Cover and let rest five minutes. Roll each half into a 15 x 9" oval.

Melt remaining 1/2 cup butter; brush part of it over each oval, saving what is not used for frosting. Sprinkle with two tablespoons sugar mixed with cinnamon.

Fold each oval lengthwise in half to make a big Parkerhouse roll. Carefully lift folded-over rolls to a greased baking sheet and curve the ends slightly. Cover and let rise until doubled, 1 to 1 1/2 hours.

Bake in moderate oven 350 degrees F. about 35 minutes, or until loaves are golden. While hot, brush with Creamy Frosting and decorate with colored sprinkles.

Makes two large loaves.

Creamy Frosting: To 1 cup sifted confectioners sugar add 1 tablespoon cream or milk and 1/4 cup melted butter. Stir until smooth. From: Dan Klepach Date: 12 Dec 95

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