Recipe: Traditional Stollen and Quicker Stollen (using hot roll mix)

TRADITIONAL STOLLEN
Makes 2 loaves

1 (1/4 oz.) pkg.active dry yeast
2 tbsp. warm water (110 to 115 degrees F)
1 cup warm milk (110 to 115 degrees F)
3/4 cup butter or margarine, softened
1/2 cup sugar
2 eggs, beaten
1 1/2 teaspoons grated lemon peel
1/2 tsp. salt
4 3/4 to 5 1/4 cups all purpose flour, divided use
3/4 cups raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds
FOR THE GLAZE:
1 1/2 cups confectioners' sugar
2 to 3 Tbsp. milk
Additional candied cherries and sliced almonds (optional, for decorating)

In a mixing bowl, dissolve yeast in 2 tablespoons warm water. Add milk, butter, sugar, eggs, lemon peel, salt and 3 cups flour. Add raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

Punch down dough and divide in half; cover and let rest for 10 minutes.

Roll or press each half into a 12x7-inch inch oval. Fold a long side over to within 1-inch of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.

Bake in a preheated 375 degree F oven for 25-30 minutes or until golden brown. Cool on wire racks.

To make the glaze, combine confectioners' sugar and milk; spread over stollen. Decorate with cherries and almonds if desired.

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QUICKER STOLLEN
Makes 1 loaf

1 (16 oz.) pkg. hot roll mix
1/4 cups sugar
1 cup warm water (120 to 130 degrees F)
2 tbsp. butter or margarine
1 egg, beaten
3/4 tsp. grated lemon peel
1/4 tsp. almond extract
1/3 cup raisins
1/4 cup mixed candied fruit
1/4 cup chopped almonds
FOR THE GLAZE:
3/4 cup confectioners' sugar
1 to 2 Tbsp. milk
Additional candied cherries and sliced almonds (optional, for decorating)

In a mixing bowl, combine contents of hot roll package and yeast envelope with sugar; mix well. Stir in 1 cup warm water, butter, egg, lemon peel and extract to form a soft dough. Turn onto a floured surface. Knead in raisins, candied fruit and almonds; about 5 minutes. Cover and let rest 5 minutes.

Roll or press dough into a 12x7-inch inch oval. Fold a long side over to within 1-inch of opposite side; press edge lightly to seal. Place on greased baking sheet; curve ends slightly. Cover and let rise until nearly doubled, about 20-30 minutes.

Bake in a preheated 375 degree F oven for 20 minutes or until golden brown. Cool on a wire rack.

Combine glaze ingredients and spread over stollen. Decorate with cherries and almonds if desired.

Source: Quick Cooking magazine