Christmas Stöllen

(by Maureen Ryan Griffin)

1/2 c. pitted dates, cut into thin slices

1/2 c. mixed candied fruits, chopped fine

1/4 c. raisins

rind of 1 orange, finely grated

4 c. sifted flour

3/4 t. salt

1/2 c. milk

2 packages dry yeast

1 t. sugar

1/2 c. warm water

1/2 c. butter, room temperature

1/2 c. sugar

2 eggs, slightly beaten

1/4 c. butter, melted

1/2 c. brown sugar

1/2 c. chopped walnuts

Topping:

blanched almonds

red and green candied cherries

Mix dates, candied fruit, raisins, and orange rind.

Sift flour and salt together.

Heat milk to lukewarm. Sprinkle yeast and 1 teaspoon sugar over warm (not hot) water.

In the bowl of a mixer, cream butter.

Add 1/2 cup sugar gradually, beating until creamy.

Stir in eggs.

Add yeast mixture, warm (not hot) milk, and the flour/salt mixture.

Beat hard until smooth.

Stir in fruit mixture thoroughly.

Put in a large greased bowl; cover, and refrigerate overnight. The next day, divide dough in half.

Roll one part on a floured board in a rectangular shape about 3/4-inch thick.

Brush with half the melted butter.

Sprinkle with half the brown sugar and chopped walnuts.

Roll dough lengthwise, and place on a greased pan or cookie sheet.

Repeat with second half of dough.

Let rise in a warm spot away from drafts (inside unheated oven, over a pan of hot water, works well) for about two hours or until almost double in size.

Preheat oven to 350 F.

Bake for 30 - 45 minutes until golden brown.

When cool, frost with confectioners’ sugar Icing.

Decorate with almonds and cut cherries shaped into poinsettias.

Makes 2 large stöllen, or 4 - 6 small ones.

Confectioners’ Sugar Frosting

1 c. confectioners’ sugar

1 T. cream or evaporated milk

1/2 t. vanilla extract

Stir ingredients together until smooth.

Add a few more drops of cream or milk, if needed, for good spreading consistency.

(Read A Voice From the Past, the story that accompanies this recipe.)