Nancy's Stollen
breads, holiday
3 1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
1 pkg regular or quick active dry
1 yeast
3/4 cup warm water (105-115 f )
1/2 cup margarine or butter,
1 softened
3 eggs
1 egg, separated
1/2 cup chopped, blanched almonds
1/4 cup chopped citron
1/4 cup chopped candied cherries (if
1 desired)
1/4 cup raisins
1 tablespoon grated lemon peel
1 margarine or butter
1 softened
1 tablespoon water
1 creamy frosting:
1 1/2 cup powdered sugar
1/2 teaspoon vanilla
2 1/2 tablespoon water
Mix 1 3/4 cups of flour, the sugar, salt and yeast in a large bowl. Add water, half cup margarine, the eggs and egg yolk. Beat on low speed for 1 minute, scraping bowl frequently. Beat on medium speed 10 min., scraping bowl frequently. Stir in remaining flour, the almonds, citron, candied cherries, raisins and the lemon peel. Scape batter from side of bowl. Cover and let rise in warm place, 1 1/2 -2 hours or until double. (Dough is ready if indentation remains when touched.)
Stir down batter by beating about 25 strokes. Cover tightly and refrigerate 8 hours.
Grease cookie sheet. Turn dough onto well floured surface; gently roll in flour to coat. Divide in half. Press each half into oval, 10 X 17 inches. Spread with margarine. Fold lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 Tbl. water; brush over dough. Cover and let rise 45-60 minutes or until doubled.
Heat oven to 375 degrees F. Bake 20-25 minutes or until golden brown. Cool 15 minutes. Drizzle creamy frosting over warm coffee cakes. If desired, decorate with almond halves, pieces of citron and candied cherry halves to resemble poinsettias, or dust frosting with powdered sugar. Serve warm or cool. Makes 2 coffee cakes.
CREAMY FROSTING
Mix all ingredients until of drizzling consistency. From: Nancy Golden Date: 10 Dec 96 National Cooking Echo Ä
Yield: 1 servings