Christmas Stollen

¾ c. milk
½ c. water
½ c. butter
4 ¼ c. bread flour (not self-rising)
½ c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1 egg
¾ c. candied fruit
3/4 c. nuts, such as almonds, pecans and/or walnuts, chopped
½ c. raisins
1 tsp. grated lemon rind
1 tsp. grated orange rind
¾ tsp. ground mace

Stollen: Heat milk, water and butter in small saucepan until 120 degrees on instant read thermometer. Whisk 1 ¼ c. flour, sugar, salt and yeast in large bowl. Add warm milk mixture; beat on med. 2 mins. Add egg and 1 c. flour; beat on high 2 mins. Stir in remaining flour until batter is stiff. Transfer to greased bowl; turn to coat. Cover with plastic; let rise in warm place until doubled, 1 ½ hrs. Combine candied fruit, nuts, raisins, rinds and mace in bowl. Divide dough into thirds. On surface, roll third into oval, 10×8 inches. Fold in half lengthwise; curve each end slightly. Transfer each to greased baking sheet. Cover with plastic wrap; let rise in warm place until doubled, 1-1 ½ hours. Repeat with remaining dough. Heat oven to 350 degrees. Bake for 35 mins. or until bottom of stolen sounds hollow when lightly tapped. Let cool on rack. Makes 3 stollens (8 servings each)

2 T. butter, melted
¼ c. sugar
3 T. confectioners sugar

Brush loaves with melted butter. Sprinkle with sugar. Dust tops with confectioners sugar.

Howard Brey
Resident, The Southerlands