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Christmas Stollen |
Scald milk and add sugar, salt, and cardamon. Cool until lukewarm. Sprinkle yeast into warm water, let stand 5 minutes, stir until yeast is dissolved. Stir yeast mixture into lukewarm milk mixture along with 1 cup of flour. Beat until smooth. Cover and let rise in warm place until doubled in bulk — about 2 – 2 1/2 hours. Stir in candied fruit, 3/4 cup brazil nuts, lemon or orange rind, raisins, currants, eggs, soft butter, nutmeg, and 3 1/2 cups flour. Turn dough onto a lightly floured board, kneading the remaining 1 cup flour into dough until dough is smooth and elastic. Divide dough into 2 parts. Roll each into an oval — 9 X 12 inches. Brush each with half the combined cinnamon and sugar and 2 teaspoons of remaining brazil nuts. Make a lengthwise crease down the centre of the dough. Fold over to within 1 inch of the opposite side, seal edges. Place on greased baking sheet. Brush with remaining butter. Cover with wax paper, then with clean tea towel. Let rise until double in bulk — 1 – 2 hours. Bake in moderate oven of 350º F for 45 – 50 minutes, or until brown. Cool, sift confectioner's sugar over top.
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