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Christmas Stollen

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      Title: CHRISTMAS STOLLEN
 Categories: Breads, Swedish
      Yield: 1 Servings
 
      1 c  Milk
    1/2 c  Plus 2 Tbsp granulated sugar
    1/2 ts Salt
      1 pk Active dry yeast
    1/4 c  Warm water
      5 c  Sifted all-purpose flour
    1/2 c  Finely chopped candied
           -citron
    1/2 c  Finely chopped candied
           -cherries
      1 c  Slivered almonds
           Grated rind of 1 lemon
      1 c  Seedless raisins
      2    Eggs, beaten
      1 c  (2 sticks) butter, softened
    1/4 ts Nutmeg
    1/2 ts Cinnamon
    2/3 c  Sifted confectioners' sugar
      2 tb Hot water
 
  Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in
  1/2 cup of the granulated sugar and the salt. Let mixture cool to
  lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water;
  let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast
  solution. Stir in 1 cup of the flour. Beat dough with electric mixer
  or egg beater until smooth. Cover bowl with cloth towel; let dough
  rise in a warm place 1 hour and 30 minutes or until double in bulk.
  
  Punch down dough in bowl; fold in citron, cherries, almonds, lemon
  rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened
  butter and the nutmeg. Stir in 3 more cups flour; mix dough until
  smooth. Turn dough out onto a lightly floured surface. Knead, working
  in enough of remaining flour to make dough smooth and elastic. Divide
  dough into halves; roll each portion into an oval, about 1/2" thick.
  
  In a small saucepan, melt remaining butter; brush it over ovals. In a
  small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar;
  sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place
  them on buttered baking sheet. Twist ends of each oval toward each
  other to form a crescent. Loosely cover ovals with wax paper and a
  cloth towel. Let Stollen rise in a warm place about 1 hour or until
  double in bulk.
  
  Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden.
  In a small bowl, combine confectioners' sugar with enough of the hot
  water to make a thick icing. Dribble icing over hot Stollen; let
  Stollen cool before slicing. Makes 1 Stollen.
 
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