Christmas Stollen II
- Lemon Glaze:
- 1 1/2 cups warm milk or water (110-115 degrees)
- 2 (.25 oz) packages active dry yeast
- 6 1/2 cups all purpose flour, divided
- 1 1/2 cups butter
- 3/4 cup sugar
- 3 eggs
- 3/4 tsp salt
- 3/4 tsp grated lemon zest
- 1/2 lb raisins
- 1/2 lb chopped blanched almonds
- 1/2 cup chopped candied fruit
- 3 T butter, melted
- 1 1/4 cups confectioner's sugar
- 1/4 cup lemon juice
- 1 tsp vanilla extract
Combine milk or water and yeast. Let stand 3-5 minutes. Add 1 cup flour; mix well. Cover and let rise in a warm place until light and foamy, about 1 hour.
In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add salt and lemon peel. Stir in the yeast mixture and enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl and cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough; knead in raisins, nuts and fruit. Divide into two parts; roll each into a 15” x 8” oval. Fold each half lengthwise and place on a greased baking sheet. Brush with melted butter. Cover and allow loaves to rise until almost doubled in bulk, about 45 minutes.
Bake at 350 degrees for 30-40 minutes or until golden brown. Cool on wire racks. Combine all glazed ingredients; brush on tops of cooled loaves.