Title: Christmas Stollen 4
Categories: Bread Holiday
Yield: 1 Servings
| 4 | c | Flour |
| 3/4 | c | Sugar |
| 1 | pk | Dry yeast |
| 1 | ts | Salt |
| 1/4 | ts | Cardamom |
| 1 | ts | Cinnamon |
| 1/4 | ts | Grated nutmeg |
| 2/3 | c | Milk |
| 1/2 | c | Unsalted butter |
| 1/4 | c | Water |
| 2 | | Eggs |
| 1 | c | Chopped mixed candied fruit |
| 1/2 | c | Raisins |
| 1/2 | c | Choped walnuts |
Combine 1 cup of the flour, the sugar, yeast, salt, cinnamon, cardamom, and
nutmeg in a mixing bowl. Place the milk, butter, and water in a saucepan
and heat over low heat until warm (120-130 degrees) stirring until the
butter melts. Gradually add the warm milk mixture to the flour. Beat until
smooth, about 2 minutes. Add the eggs, and 1 cup flour and beat 2 minutes
longer. Add the candied fruit, raisins, and walnuts. Stir in as much of the
remaining flour as possible. Place dough on a lightly floured surface and
knead in remaining flour. Knead for 10 minutes, until dough is smooth and
elastic. Place dough in greased bowl, cover, and let rise about 1 1/2 hours
or until double in bulk. Punch dough down and divide in half. Knead each
piece for 1-2 minutes. Cover and let rest 10 minutes. Roll each out to an
11 x 7-inch oval. Fold over in half. Place on greased cookie sheets, cover,
and let rise about 45 minutes. Bake in a preheated 375 oven 25-30 minutes.
From: Dan Klepach
Date: 12 Dec 95