Stollen

Ingredients

• 4 to 4 1/2 cups all-purpose flour
• 1 package active dry yeast
• 1/4 teaspoon ground cardamom
• 1 1/4 cups milk
• 1/2 cup margarine or butter
• 1/4 cup sugar
• 1 egg
• 1 cup raisins or currants
• 1/4 cup diced mixed candied fruits and peels
• 1/4 cup chopped blanched almonds
• 1 tablespoon finely shredded orange peel
• 1 tablespoon finely shredded lemon peel
• 1 cup sifted powdered sugar
• 2 tablespoons hot water
• 1/2 teaspoon margarine or butter

Instructions

1. In a large mixing bowl combine 2 cups flour, the yeast, and cardamom. In a saucepan heat and stir milk, the 1/2 cup margarine or butter, the sugar, and 1/2 teaspoon salt till warm (120° to 130°) and margarine or butter almost melts. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Stir in raisins or currants, candied fruits and peels, almonds, and orange and lemon peels.
2. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 1 3/4 hours).
3. Punch dough down. Turn out onto a lightly floured surface. Divide into thirds. Cover; let rest 10 minutes. Roll one portion of the dough into a 10x6-inch oval. Without stretching, fold one of the long sides over to within 1 inch of the opposite side; press edges lightly to seal. Place on a greased baking sheet; repeat with remaining dough. Cover; let rise till nearly double (about 1 hour). Bake in a 375° oven for 18 to 20 minutes or till golden. Remove from baking sheet; cool 30 minutes. Combine powdered sugar, hot water, and the 1/2 teaspoon margarine or butter; brush over warm bread.