Christmas Stollen, Maria's Way

Recipe by NurseJaney
READY IN: 1hr 20mins
SERVES: 12-15
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place all candied fruit (except halved cherries) in colander, wash off all sticky coating. Drain until as dry as possible.
  • Have raisins and nuts ready, but do not add to fruit at this time.
  • Heat water,milk, and margarine until 115-125°F Margarine does not need to melt completely.
  • In a large mixing bowl, combine 2 cups flour and all other dry ingredients.
  • Pour liquid with margarine into bowl with dry ingredients, and beat with electric mixer on medium speed for 2 minutes.
  • Add 1/2 cup flour and eggs, beat on high for 2 minutes.
  • Stir in remaining flour until desired consistency occurs.
  • Knead until satiny and elastic.
  • Place dough in buttered bowl and turn dough so that buttered side is up.
  • Cover with damp towel and let rise in warm place until dough doubles in size (1-2 hours).
  • Sprinkle a little flour over drained fruit and toss to coat.
  • Punch down dough and spread on floured surface.
  • Add all fruit, raisins and nuts, and knead until all are incorporated into dough.
  • It may be necessary to add a little flour, since the fruit may make the dough sticky.
  • Divide dough in 1/2 and roll into 2 ovals, each 9x15 inches.
  • Brush one oval with melted butter, leaving 1 inch around edge unbuttered.
  • Sprinkle with cinnamon and sugar.
  • Fold over and seal edges securely to form crescent.
  • Repeat with second oval.
  • Let rise about 1- 1/2 hours until double in size.
  • Brush with melted butter.
  • Bake at 375°F for about 35 minutes.
  • While hot, spread with white sugar frosting and decorate with halved maraschino cherries and pecan halves.
  • Preparation time does not include rising time.
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