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Catholic Recipe: Christmas Stollen (4)

    INGREDIENTS

  • 1/2 recipe of Basic Sweet Dough (see recipe)
  • 1/2 cup blanched almonds
  • 1/4 cup citron, cut-up
  • 1/4 cup candied cherries
  • 1 cup seedless raisins
  • 1 Tablespoon grated lemon peel
  • Confectioners' Sugar Icing (see recipe)
  • butter
  • Details

  • Yield: 1 loaf
  • Prep Time: 4 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Germany

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Also Called: Christstollen

Stollen is a German sweet bread baked for Christmas. The traditional shape when baked resembles the swaddling clothes of the Infant in the manger. This effect is heightened by covering the Stollen with a thin white sugar frosting, flavored and decorated with candied fruit. This recipe has the stollen shaped like a crescent.

DIRECTIONS

Use 1/2 of Basic Sweet Dough (see recipe). Let rise twice. Knead in 1/2 cup cut-up blanched almonds, 1/4 cup each cut-up citron and candied cherries, 1 cup seedless raisins, and 1 tablespoon grated lemon peel. Roll or pat out dough into oval about 12 by 8 inches. Spread with soft butter. Fold in two the long way. Form into a crescent. Press folded edge down firmly. Place on greased baking sheet. Brush top with butter. Let rise until double — about 35 to 45 minutes. Bake at 375° for 30 to 35 minutes or until golden brown. Frost with Confectioners' Sugar Icing (see recipe).

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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