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Gingerbread
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Stollen
Partake in rich holiday traditions of Germany when you make this classic fruit-filled yeast bread.
1 package regular or quick active dry yeast
3/4 cup warm water
1/2 cup sugar
1/2 teaspoon salt
3 eggs
1 egg, separated
1/2 cup butter or margarine, softened
3 1/2 cups all-purpose flour or Better for Bread? bread flour
1/2 cup blanched almonds
1/4 cup cut-up citron
1/4 cup cut-up candied cherries, if desired
1/4 cup raisins
1 tablespoon grated lemon peel
1 tablespoon butter or margarine, softened
1 tablespoon water
Glaze (below)
Dissolve yeast in 3/4 cup warm water in large bowl. Beat in sugar, salt, 3 eggs, the egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.
Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half. Press each half into oval, 10x7 inches. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double.
Heat oven to 375ºF. Bake 20 to 25 minutes or until golden brown. While warm, dust top with powdered sugar or spread with Glaze.
Glaze
1 1/3 cups powdered sugar
2 tablespoons milk
Stir together powdered sugar and milk until smooth.
 Always Kiss The Cook
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