German Stollen for Christmas
traditional German recipes
2 packages active dry yeast (or 1oz compressed yeast)
First, ahead of time start soaking raisins in water so they will be soft.
Then start the dough by softening the yeast in warm water. Scald the milk and stir in the butter with the milk. Add the sugar and salt and then let cool.
Mix in the eggs, about half of the flour, andthe yeast. Mix well. Then stir in enough remaining flour to make a stiff dough. Knead well on a floured surface for 5 minutes. Place dough in a greased bowl, cover, and let rest until double in size.
Then punch down, cover, and let rise another 10 minutes. (Note: you need a warm place to let the dough rise - but not hot)
Next roll out the dough into a 1/4 inch thick squarish shaped slab. Cover the middle 1/3 of the dough with brown sugar, raisins, candied fruit, chopped nuts, and a little melted butter. Fold over one side of the dough to cover then middle 1/3. Then cover the area you just folded over with the same filling ingredients. Last fold over the last 1/3 of the dough to cover and seal in all the filling.
Pinch ends to seal them as well. Let the dough rise again until double and bake at 350 degrees for 25 minutes.
Frost top with white powered sugar frosting and a few red cherries cut in half.
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