Elke Sommer's Christmas Stollen

---------- Recipe via Meal-Master (tm) v8.05

Title: ELKE SOMMER'S CHRISTMAS STOLLEN
Categories: Desserts, Breads, Celebrity
Yield: 1 Stollen

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1 pk Active, dry, or cake yeast
4 tb Sugar
1 ts Salt
4 tb Butter or margarine; soft
4 tb Walnuts; chop
1 c Seedless raisins
3 1/2 c All purpose flour; sift
3/4 c Powdered sugar
Glaced cherries (opt)
4 tb Water; warm
3/4 c Milk; scalded, cool lukewarm
1 Egg
4 tb Slivered, blanched almonds
4 tb Glaced lemon peel
4 tb Glaced orange peel
1 tb Grated lemon peel
2 tb Butter or margarine; melt
1 tb Milk
Slice blanched almonds (opt)

Make two or three days before serving. In medium bowl, dissolve yeast in
water. Stir in lukewarm milk, granulated sugar, salt, egg, soft butter or
margarine. Next, stir in slivered almonds, chopped walnuts, lemon peel,
orange peel, raisins, 1 & 1/2 cups flour. Mix with spoon until smooth. Mix
in enough of remaining flour to handle easily. Turn onto lightly floured
board. Knead until smooth and elastic, about 5 minutes. Put in greased
bowl; brush top with melted butter and cover with towel. Let rise in warm
place (80-85~) until double, about 1 & 1/2 hours. Roll or pat dough into
12" by 8" oval. Spread with 1 tbl melted butter. Fold in two lengthwise
into crescent. Press edges firm enough to hold together place on a greased
sheet. Brush top with remaining melted butter. Let rise until double, 35-45
minutes. Heat oven to 375~. When loaf has doubled, bake 30-35 minutes or
until golden brown and done. Frost, while still warm, with confectioner's
sugar and [1 tbl] milk, beaten together until creamy. Let frosting drip
down sides of loaf. Decorate with glaced cherries and sliced almonds, if
desired. Store in tightly covered container.

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