German Christmas Stollen

By shawnanewton

From Ruth Lense via Aunt Ella

Ingredients

• 2/12 c. milk
• 1/2 c. lukewarm water
• 2 pkgs. yeast
• 10 c. flour
• 1 tsp. salt
• 2 1/2 c. butter or margine melted and cooled
• 1 1/2 c. sugar
• 2 tsp. grated lemon rind
• 6 egg yolks
• 1 lb. raisins, chopped
• 1/2 lb. citron, cut very fine
• 1 lb. almonds, ground
• 2 oz. brandy
• 1 lb. cherries, green and red, cut
• 1/2 c. powdered sugar
• 1/2 c. melted butter

Preparation

Step 1

Scald milk and cool to lukewarm. Dissolve yeast in water for 10 mins, add milk. Add six c. flour sifted with salt to make soft batter. Raise in warm place until double in bulk and add 1 1/2 c. butter, sugar, lemon rind, egg yolks and brandy, mixing thoroughly. Add 4 c. flour slowly, working in until the mixture loosens from bowl. Now knead in fruits and nuts, working well. Divide mixture into 6 parts. Shape into long ovals and place in greased pans. Slash tops, making two rows or slanted slashes down 1 length of oval.

Let raise to double. Bake in 350 oven one hour.

When bread is out of oven and partially cooled, but still warm, pour over 1/2 c. melted butter, letting it soak into loaves. Then sprinkle with powdered sugar. Mellows in 3-4 days.