by Nancy
1 1/3 c. almonds (abt 7 oz)
1 c. raisins
1/2 c. currants
1 c. chopped citron
1 T. grated lemon peel
1 c. milk
2 packages active dry yeast
1/2 c. warm water
1 c. sugar
1 c. butter
2 t. salt
7-8 c. flour
1 t. nutmeg
3 eggs
Blanch, toast and chop almonds. Reserve 1/3 for topping. Mix the remaining 2/3 with the raisins, currants, citron and lemon peel. Set mixture aside.
Scald milk. Soften the yeast in the warm water Set aside.
Mix sugar, butter and salt in a large bowl. Pour scalded milk over ingredients and mix until butter is completely melted. When it is lukewarm, blend in 1 c. of the flour and the nutmeg, then stir in softened yeast and mix well.
Measure remaining 6-7 cups of flour. Add about half of that flour to the dough and beat until very smooth. Add in thirds beating well after each addition, the 3 eggs. Then add the fruit and nut mixture and mix thoroughly. Mix in enough of the remaining flour to make a soft dough. Turn dough onto a lightly floured surface and allow it to rest 5-10 minutes.
Knead dough. Form dough into a smooth ball and place it in a lightly greased deep bowl. Turn dough to bring greased surface to the top. Cover bowl and let stand in warm place until dough is doubled. (2-3 hours)
Punch dough down and let rise again for about 2 hours.
Punch dough down again and divide it into 2 parts. Form each part into a smooth ball and let rest for 5-10 minutes.
Lightly grease 2 baking sheets.
Roll and form dough into an oval about 13 inches long and 1 inch thick. Flatten one lengthwise half with a rolling pin until about 1/2 inch thick. Turn unflattened side over the flattened side and press edges together. Repeat to make second loaf.
Put each Stollen on a separate baking sheet and brush the tops with butter, then cover and let rise until doubled. Bake at 325ºF about 30 minutes.
Frost with:
1 1/2 c. powdered sugar
3/4 t. vanilla
2-3 T. milk or cream
Sprinkle reserved almonds over the top.
