German Stollen
INGREDIENTS:
1 package dry yeast
¼ cup water1 cup milk, scalded
½ cup butter or margarine
¼ cup sugar
1 teaspoon salt
¼ teaspoon ground cardamom
4 to 4½ cups sifted all-purpose flour
1 slightly-beaten egg
1 cup seedless raisins
¼ cup currants
¼ cup chopped mixed candied fruits
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
¼ cup chopped blanched almonds
INSTRUCTIONS:
Soften yeast in warm water. Combine milk, butter, sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups flour; beat well. Add the softened yeast and egg; beat well. Stir in fruits, peels, and nuts. Add enough of the remaining flour to make a soft dough.
Turn out on a lightly floured surface. Knead till smooth and elastic (about 8 to 10 minutes). Place in a greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place till double (about 1¾ hours). Punch down; turn out on a lightly floured surface. Divide in 2 equal parts. Cover; let rise 10 minutes.
Roll each of the 3 parts to a 10x6-inch rectangle. Without stretching, fold the long side over to within 1 inch of the opposite side; seal edge. Place on greased baking sheets. over and let rise in a warm place till almost double. (about 1 hour). Bake in a moderate oven (375 degrees) for 15 to 20 minutes or till golden brown. While warm, brush with Glaze. Makes 3 loaves.
Glaze:
Combine 1 cup sifted confectioners' sugar, 2 tablespoons hot water, and ½ teaspoon butter. Brush over Stollen.
