Stollen


Scald milk. Add sugar, salt and butter. Cool to lukewarm.

Mix yeast with warm water. Add a bit of sugar to activate yeast. After it doubles, add to lukewarm milk. Stir. Add eggs and beat. Add cardamon seed and 1 tablespoon grated orange or lemon rind. Add three cups flour. Beat well. Mix 1/4 cup flour with raisins, dates, nuts and mixed fruit. Work into dough. Add just enough flour for dough to pull from side of bowl and is no longer sticky. Knead on lightly floured surface until smooth and satiny. Place in a lightly greased bowl. Cover with damp cloth and let rise in warm area about 1-1/2 hours or until it doubles in size.

Divide dough into quarters. Roll each piece on a floured surface into an 8 x 10 oval. Spread with melted butter. Press down the center and fold over lengthwise. Place on a greased cookie sheet. Let rise about 45 minutes or until it doubles in size.

Bake at 350 about 30 minutes. First 15 minutes on bottom rack and second 15 minutes on top rack. After cooling, frost with powdered sugar icing and decorate with cherries pineapple and nuts. Makes 3 stollens.