Directions (continued)

• a small saucepan, heat the butter, milk and water to
• 120°-130° Add to dry ingredients; beat just until moistened.
• Beat on medium speed for 2 minutes. Add eggs; beat until smooth.
• Stir in enough remaining flour to form a soft dough. Stir in the
• raisins, candied fruit, walnuts, and lemon and orange peel. Cover
• and refrigerate overnight.
• Punch dough down. Turn onto a lightly floured surface. Roll into an
• 18-in. x 12-in. rectangle; spread butter to within 1/2 in. of edges.
• Combine sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll
• style, starting with a long side; pinch seam to seal.
• Place, seam side down, on a greased baking sheet; pinch ends together
• to form a ring. With a scissors, cut from outside edge two-thirds of
• the way toward center of the ring at 1-in. intervals. Separate
• strips lightly; twist to allow filling to show, slightly overlapping
• with the previous piece. Cover and let rise in a warm place until
• doubled, about 1 hour.
• Bake at 350° for 25-30 minutes or until golden brown. Remove from
• pan to a wire rack to cool.
• For glaze, combine the sugar, vanilla and enough milk to achieve
• desired consistency. Drizzle over warm stollen. Decorate with
• candied cherries. Yield: l loaf (18 slices).