Recipe: Christmas Stollen (Southern Living magazine, 1976)

CHRISTMAS STOLLEN

FOR THE DOUGH:
1 cup milk
1 cup butter or margarine, melted
1/2 cup water
5 1/4 cups all-purpose flour
3/4 cup sugar, divided use
1 tsp salt
2 pkg dry yeast
2 eggs, beaten
1/2 tsp grated lemon rind
1/2 tsp grated orange rind
1/2 cup seedless raisins
1/2 cup chopped candied fruit
1/2 cup chopped nuts
FOR THE FILLING:
3 tbsp butter or margarine, softened
1 tbsp ground cinnamon
FOR THE ICING:
1 cup powdered sugar
2 to 3 tbsp milk
1/4 tsp vanilla extract
candied cherry halves (garnish)

TO MAKE THE DOUGH:
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.

THE NEXT DAY:
Place chilled dough on a floured surface; roll into an 18x12-inch rectangle; spread with 3 tablespoons soft butter.

Combine the remaining 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 remainder 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.

Preheat oven to 350 degrees F.

Bake for 25 to 30 minutes or until golden brown.

TO MAKE THE ICING:
Combine powdered sugar, 2 tablespoons water, and vanilla; drizzle over hot ring. Decorate with candied cherry halves.

Servings: 12
Source: Southern Living Magazine, December 1976