| Christmas Stollen
1 package of dry yeast
1/4 cup of warm water
1 cup of milk
1/2 cup of butter or margarine
1 egg
1/4 cup of sugar
1 teaspoon of salt
1 cup of raisins
1/2 cup of chopped candied fruit
1/2 cup of chopped nuts
1 tablespoon of grated orange rind
1 tablespoon of grated lemon rind
5 cups of sifted flour
3 tablespoons of melted butter
2 teaspoons of cinnamon
1/4 cup of sugar
Glaze:
1 cup of powdered sugar
1 - 2 tablespoons of milk
1 tablespoon of margarine
1/2 teaspoon of vanilla
Soften yeast in warm water. Heat milk to scalding, remove from heat, add butter and stir until melted. Mix in egg, sugar and salt. Cool to lukewarm. Add raisins, fruit, nuts and rinds, stir. Gradually add flour to form a stiff dough. Turn out on lightly floured surface and knead until smooth. Place in a greased bowl, cover and let rise in warm place until doubles in bulk. Punch down, divide into 3 parts. Roll each to a rectangle about 16 x9 inches, brush with melted butter. Combine the sugar and cinnamon, sprinkle over melted butter on dough. Roll up and place on greased cookie sheet in shape of wreath. Pinch ends together. Cut deep gashes, 1 inch apart, all around the outside of the wreath, almost through the ring but not quite to the center holes. Turn slices slightly to open cut more. Cover and let rise until double in size about 1 hour. Bake at 350ºF. for 30 minutes. Glaze: Combine the sugar, milk, margarine and vanilla. Pour over wreath when cooked.
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