Stollen - Traditional German Christmas Bread

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.