Stollen

Ingredients

2 packages active dry yeast
1 cup Roberts Milk, scalded and cooled to lukewarm
5-5 1/2 cups sifted flour
2 Roberts Eggs
1/2 teaspoon salt
1/2 teaspoon almond extract
1 cup Roberts Butter, softened
1/2 cup granulated sugar
1/4 cup chopped candied lemon or orange peel
2/3 cup raisins
2/3 cup dried currants
1/2 cup slivered almonds
1/2 cup Roberts Butter, melted
2/3 cup powdered sugar, sifted

Preparation

In a mixing bowl, soften yeast in lukewarm milk; add 4 cups flour, eggs, salt and almond extract, beating until a smooth dough is formed. Sprinkle with 1 tablespoon flour. Cover and allow to rise in a warm place until double in bulk, about 30 to 45 minutes. Punch down dough; place on a lightly floured surface and knead in softened butter, sugar and remaining flour until smooth and well-blended. Knead in lemon or orange peel, raisins, currants and almonds. Divide dough into 2 equal portions; roll out each to an oval shape about 3/4 inch thick and 6 x 9 inches at the widest points. Fold long side about three-fourths of the way over the other. Gently press edges together to make a loaf about 3 X 9 inches; place loaf on buttered baking sheet, cover and allow to rise in a warm place until double in bulk, about 30 to 45 minutes. Brush tops with half of the melted butter. Bake at 400° for 25 to 35 minutes, or until golden brown. Brush with remaining butter and sprinkle with powdered sugar. Return to oven for 1 minute. Remove from baking sheet immediately; cool on rack.

Yield: 2 loaves