Stollen

This is one of Mom's favorite Christmas recipes.


1/2  cup milk
1/2  cup sugar
1-1/2  tsp. salt
1/4  cup margarine
1  cup cut-up blanched almonds
2  cups raisins
2  Tbsp. grated lemon rind
1/2  cup warm water (105-115)
2  pkgs. yeast
2  eggs, beaten
4-1/2  cups flour
1/2  cup cut-up citron
1/2  cup candied cherries


Scald milk; stir in sugar, salt and margarine; cool to lukewarm.  Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, almonds, citron, cherries, raisins, lemon rind and half the flour; beat until smooth. Stir in remaining flour to make a slightly stiff dough. Knead until smooth and elastic, about 8 minutes. Place dough in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Divide dough into 2 parts. Roll or pat out each dough into an oval about 12x8-inches. Spread with soft butter. Fold in two the long way. Form into a crescent. Press folded edge firmly so it won't spring open. Place on greased baking sheets. Brush tops with butter. Let rise until double, about 35 to 45 minutes. Bake at 375 degrees for 30 to 35 minutes until golden brown. Frost while warm with powdered sugar icing. Decorate with blanched almond halves, pieces of citron and halves of candied cherries to simulate poinsettias. Makes 2 stollen.

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