Christmas Stollen

Stollens make Christmas special
Commonly known throughout the world as a Christmas Stollen, this tasty dessert bread is laced with candied fruits and nuts.
It was first baked in Germany and Austria in the 1400s, but at the time people used up their meat and meat by-products, such as butter and milk, before the fasting period of Advent. Because of this, the Stollens of the era were fairly tasteless.
In 1650, bakers in Dresden appealed to Prince Ernst von Sachsen, who successfully petitioned Pope Urban VIII to allow the use of butter before Christmas, creating a rich taste and a lasting baking tradition in seasonal Stollens.
Christmas Stollen Ingredients:
1 1/2 cups milk
1/2 cup granulated sugar
3/4 cup butter
1/2 teaspoonsalt
2 eggs
2 egg yolks
5 2/3 cups all-purpose flour
1 ounce active dry yeast
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup raisins
1/2 cup candied citrus peel
1/2 cup almond slivers
1/2 cup confectioner’s sugar.
Directions: Scald milk. Add granulated sugar, butter and salt. Cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix. Add to 3 cups flour and yeast in food processor. Process and let rise until double. Add spices, raisins, citron, almonds, and rest of flour. Process and put on floured board and knead. Let the dough rise in greased bowl. When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.
Bake at 375 degrees for 25 minutes. Remove to rack. When cool, dust with confectioner’s (powdered) sugar.
As an option, the dough may be cut in half and a mixture of marzipan or other filling inserted before baking.

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