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Ingredientes
- 1 c. lowfat milk
- 1/2 c. granulated sugar
- 2 Tbsp. granulated sugar
- 1/2 tsp salt
- 1 pkt active dry yeast
- 1/4 c. hot water
- 5 c. all-purpose flour sifted
- 1/2 c. candied citron finely minced
- 1/2 c. candied cherries finely minced
- 1 c. slivered almonds
- Â Â Grated rind of 1 lemon
- 1 c. seedless raisins
- 2 x Large eggs beaten
- 1 c. butter (2 sticks) softened
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 c. confectioner's sugar sifted
- 2 Tbsp. warm water
Direcciones
- Pour the lowfat milk into a saucepan and heat it to scalding. Turn off the heat and stir in 1/2 c. of the granulated sugar and the salt. Let the mix cold to lukewarm.
- In a large bowl dissolve the yeast in the 1/4 c. hot water and let the mix rest for 5 min.
- Pour the lukewarm lowfat milk mix into the yeast solution and stir in 1 c. of the flour.
- Beat the dough with an electric mixer or possibly an egg beater till it is smooth.
- Cover the bowl with a cloth towel and let the dough rise in a hot place for 1 hour and 30 min, or possibly till it is double in bulk.
- Punch the dough down in the bowl and mix in the citron, cherries, almonds, lemon rind, and raisins.
- Add in the Large eggs, 3/4 c. (1 1/2 sticks) of the softened butter, and the nutmeg.
- Stir in 3 more c. of the flour and mix the dough till it is smooth.
- Turn the dough out onto a lightly floured surface and knead it, working in sufficient of the remaining flour to make the dough smooth and elastic.
- Divide the dough into halves and roll each portion out into an oval about 1/2 inch thick.
- In a small saucepan, heat the remaining 1/4 c. (1/2 stick) butter and brush it over the ovals.
- In a small bowl, combine the cinnamon with the remaining 2 Tbsp. granulated sugar; sprinkle the mix over the ovals.
- Fold the dough ovals in half lengthwise and place them on a buttered baking sheet.
- Twist the ends of each oval toward each other to create a crescent and loosely cover the ovals with wax paper and a cloth towel.
- Let the Stollen rise in a hot place for about 1 hour, or possibly till they are double in bulk.
- Preheat oven to 350 degrees F.Bake the Stollen for 45 min, or possibly till they are golden brown.
- In a small bowl,combine the confectioners' sugar with sufficient of the warm water to make a thick icing.
- Dribble the icing over the warm Stollen and let the Stollen cold before slicing.
