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Christmas Stollen 3

breads

1 cup milk
1 cup butter (or marg.); melted
1/2 cup water
5 1/4 cup flour, all-purpose
1/4 cup sugar
1 teaspoon salt
2 pkg yeast, dry
2 eggs; beaten
1/2 teaspoon lemon rind; grated
1/2 teaspoon orange rind; grated
1/2 cup raisins, seedless
1/2 cup fruit, candied; chopped
1/2 cup nuts; chopped
3 tablespoon butter (or marg.); softened
1/2 cup sugar
1 tablespoon cinnamon, ground
1 cup sugar, powdered
2 tablespoon milk; to 3 tb.
1/4 teaspoon vanilla extract
1 cherry halves, candied

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

Yield: 12 servings

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