German Stollen
Source: Tops Grocery Store Ad flyer, November 12, 1991
Makes 2 loaves

1/2 cup raisins
1/2 cup candied red cherries, halved
1/4 cup currants
1/4 cup candied citron or citrus peel, diced *
1/4 cup rum

4 1/2 cups flour, all-purpose
2 yeast, active dry packages
1 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp salt
2 eggs
1 tbsp orange peel, finely shredded
2 tsp lemon peel, finely shredded
1/2 cup almonds, blanched chopped

Confectioners' Glaze (recipe follows) or powdered sugar

In a medium bowl combine raisins, cherries, currants, citron or citrus peel, and rum. Set aside.

In a large mixer bowl combine 1-1/2 cups of the flour and yeast.

Heat milk, butter, sugar and salt over low heat, stirring constantly until warm (120F to 130F). Add to dry ingredients along with eggs and fruit peels. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed.

Stir in fruit-rum mixture, almonds and enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (5 to 6 minutes). Shape into a ball. Place in a greased bowl, turning once. Cover. Let rise until double (1 hour).

Punch dough down. Divide in half. Cover and let rest 10 minutes.

On a lightly floured surface roll each half to a 10x8-inch oval. Fold lengthwise in half so the top half overlaps to within 1/2 inch of the bottom half. Press folded edge firmly. Place about 4-inches apart on greased baking sheet. Cover and let rise until double (45 minutes).

Bake in a 375F oven for 15 to 20 minutes or until golden brown. Cool.

Serve sprinkled with powdered sugar or spread with Confectioners' Glaze and decorate with candied cherries.

CONFECTIONERS' GLAZE
Mix 1 cup sifted powdered sugar and 1 tablespoon milk. Add more milk, 1/2 teaspoon at a time, until spreading consistency.