(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.)