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Hall Cook Book

Stollen

Category: Bread, Dessert / Submtd By: Pam Hall

Yield: 2 Loaves

Pam gives these to neighbors and friends as christmas gifts. But she always has to save at least one aside for ernie. -peggy hall.

1/2 Cup Citron, Diced	1/2 Teaspoon Salt
1/2 Cup Raisins	1/4 Teaspoon Nutmeg
1/4 Cup Candied Orange Peel, Diced	3 Eggs
1/4 Cup Brandy Or Rum	4 To 4 1/2 Cups Flour
1 Package Active Dry Yeast	1/2 Cup Blanched Almonds, Finely
1/4 Cup Lukewarm Water	-Chopped
1/2 Cup Lukewarm Milk	1 Tablespoon Lemon Peel, Finely
1/2 Cup Butter, Softened	-Shredded
3 Tablespoons Butter	1/4 Cup Powdered Sugar
1/2 Cup Granulated Sugar

Mix orange peel, citron, raisins, and brandy. Let stand at least one hour. Drain and reserve liquid.
Dissolve yeast in warm water in a large bowl. Stir in reserved brandy, milk, 1/2 Cup butter, sugar,
salt, nutmeg, eggs, and 2 cups of flour. Beat until mixture makes a smooth dough.
Stir in fruit, almonds, lemon peel, and enough flour to make dough easy to handle.

Turn dough onto a clean and lightly floured surface. Knead dough until smooth and elastic, about 5 minutes.
Place dough in a greased bowl and turn. Cover and let rise in a warm place until double in size, about 1 1/2 hours.
Punch down dough and divide in half. Form each half into a 10x7 inch oval. Brush with melted butter.
Fold each loaf in half lengthwise, pressing open edges together firmly. Place the stollen loaves on a greased
cookie sheet. Cover and let rise until double, 45 to 60 minutes. Brush with melted butter. Bake at 375 degrees
until golden brown, about 20 to 25 minutes. Brush with melted butter and sprinkle with powdered sugar.


Per Loaf: 3341 Cal (27% from Fat, 10% from Protein, 63% from Carb); 83 g Protein; 97 g Tot Fat; 45 g Sat Fat; 34 g Mono Fat; 520 g Carb; 23 g Fiber; 340 mg Calcium; 30 mg Iron; 1065 mg Sodium; 543 mg Cholesterol

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