Traditional Stollen

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Traditional Stollen
  1. In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.

  2. Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.

  3. Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.

  4. Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.

  5. Bake in preheated oven for 45 minutes.

Great-grandmother’s Notes

It does give a large cake. I make 2 of them and bake it in a big cookie tin. Most people put frosting on top, but I dont. I just love it. There is not much sugar in it. It really does require a little work, because you have to leave it rise three times. I really always put 1 cup raisins in it. Also take 2 cups milk. Then just add a little more flour. As long as you go through the work, might as well make a little more.

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