From Joyce’s kitchen

German Stollen (For Holidays)

1 pkg. yeast ½ cup butter ¼ cup sugar ¼ tsp. ground cardamom 4-¾ to 5 cups sifted enriched flour 1 cup seedless raisins ¼ cup chopped mixed candied fruits 2 Tbsp. grated orange peel 1 Tbsp. grated lemon peel ¼ cup water 1 cup milk, scalded 1 tsp. salt 1 egg ½ cup currants

Soften yeast in ¼ cup warm water. Melt butter in hot milk; add sugar, salt, cardamom; cool to lukewarm. Stir in 2 cups flour. Add egg and beat well. Stir in softened yeast, fruits, peels, nuts (not included in ingredients list). Add remaining flour to make dough soft dough. Turn out on lightly floured surface.

Cover and let rest 10 minutes. Knead 5 to 8 minutes or until smooth and satiny. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1-½ hours. Punch down; turn out on lightly floured surface and divide in 3 equal parts. Cover and let rest 10 minutes.

Roll each part into a 12 x 7-inch rectangle. Without stretching the dough, fold long side over to within 1 inch of opposite side to make typical stollen shape. Seal edges. Place on greased baking sheets. Cover, and let rise until almost double, about 30 — 45 minutes. Bake in moderate oven (375°) for 12 — 15 minutes, or until golden brown.

While warm, brush with GLAZE: To 2 cups sifted confectioners sugar, add ¼ cup hot water and 1 tsp. butter (or brush loaves with butter then sift confectioners sugar over). Makes 3 loaves.