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Cherry Stollen

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Makes a yummy Christmas breakfast bread

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Ingredients

  • Topping:
  • 1 1/2 cups milk, scalded
  • 1 cup sugar
  • 1/4 cup warm water
  • 2 packages yeast
  • 6 cups flour (about)
  • 4 lightly beaten eggs
  • 1 teaspoon salt
  • 1 cup melted butter
  • 1 can cherry pie filling
  • 4 tablespoons flour
  • 2 tablespooons butter
  • 4 tablespoons sugar

Details

Preparation

Step 1

Pour milk over sugar in large bowl and cool to lukewarm.

Soften yeast in 1/4 cup warm water. Add to milk/sugar mix. Stir in 3 cups flour. Mix well.

Cover and let rise about 45 minutes or until bubbly. Add eggs, salt, and butter. Mix well. Gradually work in enough remaining flour to make a soft dough. Cover and let rise about 1 1/2 hours or until double. Punch down. Divide in fourths. Roll each fourth into 15 x 13" rectangle.

Spread with pie filling in 2" wide strip lengthwise down center of dough. Make cuts 2" apart on each side of rectangle just to edge of fillings. Fold strips of dough across filling, alternating from side to side and slanting strips downward to give braided appearance. Seal ends.

Brush with melted butter. Place on greased baking sheets.

Make topping: sift flour and sugar, cut in butter until it resembles coarse crumbs. Sprinkle dough with struesel topping. Let rise until double, about 45 minutes.

Bake 375 for 30-40 minutes or till donw.

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