Iced Christmas Stollen

Name: Iced Christmas Stollen
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 1-2/3 cups 2% milk (110° to 115°); 1 cup sugar; 2/3 cup butter, melted; 2 large eggs, room temperature; 1 teaspoon grated lemon zest; 3/4 teaspoon ground cardamom; 1/2 teaspoon salt; 1/2 teaspoon ground mace; 5 to 5-1/2 cups all-purpose flour; 1 cup coarsely chopped red candied cherries; 1 cup coarsely chopped green candied cherries; 1 cup sliced almonds; 1 cup raisins; 3/4 cup chopped candied pineapple; 3/4 cup chopped candied citron; 1 cup confectioners' sugar; 4 teaspoons 2% milk; 1 teaspoon butter, melted; 1/4 teaspoon vanilla extract; Dash salt

22 ingredients

6 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-2/3 cups 2% milk (110° to 115°)
1 cup sugar
2/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon grated lemon zest
3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground mace
5 to 5-1/2 cups all-purpose flour
1 cup coarsely chopped red candied cherries
1 cup coarsely chopped green candied cherries
1 cup sliced almonds
1 cup raisins
3/4 cup chopped candied pineapple
3/4 cup chopped candied citron
1 cup confectioners' sugar
4 teaspoons 2% milk
1 teaspoon butter, melted
1/4 teaspoon vanilla extract
Dash salt

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, lemon zest, cardamom, salt, mace and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in the cherries, almonds, raisins, pineapple and citron.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a floured surface. Divide into four portions. Shape each into a 12x7-in. oval. Fold long side over to within 1/2-in. of opposite side; press edges lightly to seal. Place 5 in. apart on lightly greased
4

. Cover and let rise until doubled, about 30 minutes.
5

Bake at 350° for 22-28 minutes or until golden brown. Remove to wire racks to cool.
6

For icing, in a small bowl, combine the confectioners' sugar, milk, butter, vanilla and salt. Drizzle over stollens.