1 cup milk
Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in
1/2 cup of the granulated sugar and the salt. Let mixture cool to
lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water;
let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast
solution. Stir in 1 cup of the flour. Beat dough with electric mixer
or egg beater until smooth. Cover bowl with cloth towel; let dough
rise in a warm place 1 hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries, almonds, lemon
rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened
butter and the nutmeg. Stir in 3 more cups flour; mix dough until
smooth. Turn dough out onto a lightly floured surface. Knead, working
in enough of remaining flour to make dough smooth and elastic. Divide
dough into halves; roll each portion into an oval, about 1/2" thick.
In a small saucepan, melt remaining butter; brush it over ovals. In a
small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar;
sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place
them on buttered baking sheet. Twist ends of each oval toward each
other to form a crescent. Loosely cover ovals with wax paper and a
cloth towel. Let Stollen rise in a warm place about 1 hour or until
double in bulk.
Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden.
In a small bowl, combine confectioners sugar with enough of the hot
water to make a thick icing. Dribble icing over hot Stollen; let
Stollen cool before slicing. Makes 1 Stollen.
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