- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 1-2/3 cups 2% milk (110° to 115°)
- 1 cup sugar
- 2/3 cup butter, melted
- 2 eggs
- 1 teaspoon grated lemon peel
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 teaspoon ground mace
- 5 to 5-1/2 cups all-purpose flour
- 1 cup coarsely chopped red candied cherries
- 1 cup coarsely chopped green candied cherries
- 1 cup sliced almonds
- 1 cup raisins
- 3/4 cup chopped candied pineapple
- 3/4 cup chopped candied citron
- 1 cup confectioners' sugar
- 4 teaspoons 2% milk
- 1 teaspoon butter, melted
- 1/4 teaspoon vanilla extract
- Dash salt
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, lemon peel, cardamom, salt, mace and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in the cherries, almonds, raisins, pineapple and citron.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a floured surface. Divide into four portions. Shape each into a 12-in. x 7-in. oval. Fold long side over to within 1/2-in. of opposite side; press edges lightly to seal. Place 5 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Bake at 350° for 22-28 minutes or until golden brown. Remove to wire racks to cool.
- For icing, in a small bowl, combine the confectioners' sugar, milk, butter, vanilla and salt. Drizzle over stollens. Yield: 4 loaves (12 slices each).
Reviews forIced Christmas Stollen
"I liked the flavor, but it seemed to dry out very fast. I don't think I had the water and milk warm enough to activate the yeast because it didn't rise very much. I want to try it again and see if it rises better and stays moist longer."