Christmas Stollen 3

Serves:

Ingredients:

1 c Milk
1 c Butter (or marg.); melted
1/2 c Water
5 1/4 c Flour, all-purpose
1/4 c Sugar
1 ts Salt
2 pk Yeast, dry
2 Eggs; beaten
1/2 ts Lemon rind; grated
1/2 ts Orange rind; grated
1/2 c Raisins, seedless
1/2 c Fruit, candied; chopped
1/2 c Nuts; chopped
3 tb Butter (or marg.); softened
1/2 c Sugar
1 tb Cinnamon, ground
1 c Sugar, powdered
2 tb Milk; to 3 tb.
1/4 ts Vanilla extract
Cherry halves, candied

Method:

Combine milk, 1 cup melted butter, and 1/2 cup water in a small saucepan; place over low heat just until lukewarm.
Combine flour, 1/4 cup sugar, salt, and yeast in a large mixing bowl; stir in warm milk mixture and eggs, mixing well.
Add lemon and orange rind, raisins, fruit, and nuts; mix well.
Cover dough, and refrigerate overnight.
Place chilled dough on a floured surface; roll itno an 18x12" rectangel; spread with 3 tablespoons soft butter.
Combine 1/2 cup sugar and cinnamon; sprinkle over butter.
Beginning with long edge, roll up dough jellyroll fashion, pinching edges to seal; if ends are smaller than remainider of roll, trim off about 1 inch.
Place roll on a large greased cookie sheet, and shape into a ring (it should resemble a large doughnut).
Brush ends of roll with water, and pinch together to seal.
Using kitchen shears, make cuts in dough every inch around ring, cutting 2/3 of the way through roll at each cut.
Gently turn each piece of dough on its side, slightly overlapping the previous piece.
Let rise in a warm place, uncovered, 1 hour.
Bake at 350 degrees for 25 to 30 minutes or until golden brown.
Combine powdered sugar, 2 tablespoons water, and vanilla; drizzle over hot ring.
Decorate with candied cherry halves.
SOURCE: Southern Living Magazine, December 1976.
Typos by Nancy Coleman.
From: Nancy Coleman