5-6 c. sifted flour
1/2 c. granulated sugar
3/4 c. whole milk
1/2 lb. sweet butter, plus another 2 tbsp.
2 eggs, beaten
1/4 c. warm water
1 2 oz. fresh yeast cake
1 1/2 c. chopped, blanched almonds
1 c. chopped candied fruit
1 c. raisins
1 tsp. grated lemon rind
Heat 1/2 lb. butter and whole milk in a saucepan, over low heat, until butter is melted.
Remove from heat and cool.
In a small bowl, proof yeast with warm water and a pinch sugar. The yeast should bubble in a few minutes.
Beat eggs and sugar together in a large bowl.
Add cooled milk / butter mixture and yeast to the egg / sugar mixture and mix until blended.
Stir in almonds, candied fruit, raisins and lemon rind.
Add flour, one cup at a time and mix until everything is incorporated.
Cover the bowl with a dish towel and transfer to a warm place until double in size. This takes 1-2 hours.
Split the dough in half and mold each half to form a crescent.
Place each crescent on a cookie sheet lined with parchment paper.
Melt remaining 2 tablespoons of butter and brush over the tops and sides of the crescents.
Keep them in a warm place until double in size. This could take up to an hour.
Preheat oven 350 F.
Bake stollen for 30-40 minutes, until golden brown.
Remove from oven and set aside.
ICING
2 c. powdered sugar
1/4 c. or more whole milk
6 candied cherry halves
green candied fruit
Whisk together powdered sugar and milk until smooth.
The consistency should be thick, not as thin as a glaze.
Pour half of the mixture over slightly cooled bread, spreading with a spatula so it drips down the sides.
Decorate with cherry halves and green candies to resemble holly.
