Holiday Stollen
2 1/4 cups bread or all-purpose flour (2 1/4 to 2 3/4
cups)
1/4 cup sugar
1 package Fleischmann’s® Rapid Rise Yeast
1/2 teaspoon ground cardamom
1/2 teaspoon freshly grated lemon peel
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine (1/2 stick) — cut up
1/4 cup water
2 tablespoons milk
2 eggs — divided use
1 teaspoon pure almond extract
1/2 cup blanched slivered almonds — toasted
1/4 cup dried blueberries
1/4 cup dried cranberries or cherries
1/4 cup golden raisins
OR
1/4 cup chopped dried candied pineapple
Powdered sugar
In large bowl, combine 1 cup flour, sugar, undissolved yeast, cardamom,
lemon peel, salt and nutmeg. Heat butter, water and milk until very warm
(120ş to 130şF); stir into dry ingredients. Stir in 1 egg, 1 egg yolk
(reserve 1 egg white), almond extract and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 6 to 8 minutes. Cover; let rest 10 minutes.
Knead in almonds and fruits (dough may be slightly sticky). Roll to 12 ×
8-inch oval. Fold dough in half lengthwise, slightly off center, so top
layer is set back 1/2 inch from bottom edge; pinch to seal. Place on
greased baking sheet. Cover; let rise in warm, draft-free place until
doubled in size, about 30 to 60 minutes.
Lightly beat reserved egg white; brush on dough. Bake at 350şF for 30 to
35 minutes or until done, covering with foil after 20 minutes to prevent
excess browning. Remove from pan; cool on wire rack. Sift powdered sugar
over top.
Yield:
“1 cake”
Per serving: 251 Calories (kcal); 10g Total Fat; (35% calories from fat); 7g Protein; 33g Carbohydrate; 32mg Cholesterol; 146mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates
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