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Christmas Stollen II
1 cup milk
4 T sugar
1 t salt
1 yeast cake
1 cup flour
2 eggs, well beaten
2/3 cup melted butter
1/2 cup
candied cherries, cut in small pieces
1/2 cup citron, cut in small pieces
2 T orange peel, cut in small pieces
2 T grated lemon rind
1 cup sultana raisins
4 cup flour
1 t cinnamon
1/2 cup finely sliced almonds
Scald milk, add sugar
and salt. Cool to lukewarm temperature and add yeast cake
dissolved in a little liquid. Mix thoroughly and add one cup of
flour.
Stir until smooth. Cover and stand in a warm place to rise until
double in bulk; then add eggs, butter, fruit, and four cups of
flour sifted with cinnamon. Knead until dough is smooth. Return
to mixing bowl and let rise until double in bulk. Divide dough
into two parts. Roll each part lightly to about three quarter
inch thickness and fold over as you would an omelet. Place the
loaves on a well greased cookie sheet; let rise for about two
hours. Just before putting the loaves into the oven to bake,
sprinkle the tops with sliced almonds. Bake 30 minutes at 375
degrees.