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                                        sketch of Bob above the  recipe.

                                        HOLIDAY STOLLEN (Irene Bronner’s)

                                        1 c. milk
                                        3/4 c. butter
                                        1/2 c. sugar
                                        2 pkg. dry yeast
                                        4 3/4 c. all purpose flour, divided
                                        2 eggs, well beaten
                                        1/2 t. salt
                                        grated rind of 1/2? lemon
                                        3/4 c. seedless raisins
                                        3/4 c. blanched almonds or pecans, chopped
                                        1 c. candied fruit, chopped
                                        1/2 c. nuts, chopped
                                        1 1/2 T. light rum

                                        Scald milk and add butter and sugar then cool to luke warm. Dissolve yeast in 1/4 c. of the scalded milk with 1 t. sugar. Add to milk mixture. Stir in 1 1/2 c. flour and beat til smooth. Let stand in a warm place til bubbly. Add eggs, salt and rind and mix well. Mix fruit, raisins and nuts with the rum. Add to dough. Add 1 c. flour and mix til smooth. Add remaining flour, 1/2 c. at a time and mix well. Turn out onto a floured board and knead til smooth and elastic. Put into a greased bowl, cover with a towel and let rise (about 1 hour) or til doubled. Punch down the dough and divide into two portions. Knead each fruit cake into loaves, put into buttered tins and let rise til doubled. Bake 350° for 45 minutes. Brush the Christmas cake with melted butter or frost with a powdered sugar frosting.

                                        Holiday Stollen recipe (also called a Fruit Cake, Christmas Cake, Christstollen and Weihnachtsstollen) is published in our October, 2014 Menu Minder, Issue #372.


                                                                  
                                                                  

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