Recipe - Moms Christmas Stollen

1 cup Golden raisins
One half cup Mixed fruit; candied (up to
1)
3 tablespoon Brandy; or rum
1 pack Active dry yeast
2 One half cup Flour (up to 3)
One half cup Milk
1/3 cup Butter; NO substitutes
One fourth cup Sugar
One half teaspoon Salt
2 lg Eggs; beaten
2 teaspoon Lime peel; grated
1/3 cup Blanched almonds; chopped

FOR FILLING
Melted butter
Sugar

TOPPING
Powdered sugar

Combine raisins, fruit and brandy. Let stand for at least an hour (or
overnight). In large mixing bowl combine the yeast, q/2 cup flour and set
aside. In saucepan combine milk, butter, sugar and salt. Heat to lukewarm
and stir into yeast mixture, beating with a whisk or mixer for about 2
minutes. Add the beaten eggs and lime peel, beating until well blended. Mix
in the brandied fruit, almonds and enough of the remaining flour to make a
soft, nonsticky, dough. Knead on a floured board for about 5 minutes or
until the dough is smooth and elastic. Form into a ball. Place in a
buttered bowl; cover and let rise in a warm place until doubled in bulk
(about 1 One half hours). Punch the dough down and let it rest for about 1015
minutes. Roll the dough out on a floured board. Roll into an 8" x 12" oval.
Brush with melted butter and sprinkle with sugar. Fold in half, lengthwise
to within 1/2" of opposite side. Press closed. Transfer to greased baking
sheet, curving ends slightly to form a crescent. Cover with a kitchen towel
and let rise in a warm place until almost doubled in bulk (about 45
minutes). Bake in a 375 degree oven about 20 minutes or until golden brown
and crusty. Cool slightly. Dust with powdered sugar. When completely cool,
powder again. Makes 1 stollen. NOTE Mom would often decorate the top of the
stollen with additional candied fruit and almonds and sometimes drizzle a
simple powdered sugar/water/vanilla icing on top. This was *ALWAYS* a part
of our AfterMidnightMassBrunch, served with hot steaming Kona Coffee,
while we opened presents.

NOTES : Mele Kalikimaka (Merry Christmas)

Recipe by: Mary Spero

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on Nov 11, 1997