Christmas Stollen

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.

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Chocolate Crinkle Cookies

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Christmas Trifle