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Stollen is a German bread-like fruitcake, traditionally baked for Christmas holidays.
2 coffee cakes
30 to 45 minutes
35 to 40 minutes
5 to 5-1/2 cups all-purpose flour
1/3 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann's® RapidRise Yeast
2 teaspoons grated lemon peel
1-1/2 teaspoons ground cardamom
OR 3/4 teaspoon ground mace
OR 3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine, cut into pieces
3/4 cup golden OR dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup slivered almonds, toasted
1 egg white
16 candied cherry halves (optional)
Combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F). Stir into flour mixture. Stir in 2 eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough in half. Roll each half to a 12 x 8-inch oval. Fold dough in half lengthwise, slightly off-center, so top layer is set back 1/2 inch from bottom edge; press lightly to seal. Place on large greased baking sheet. Cover; let rise in warm place until doubled in size, 30 to 45 minutes.
Lightly beat egg white; brush on stollens. Arrange 8 cherry halves in a row along bottom edge of each stollen. Bake in preheated 350°F oven for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; let cool on wire rack. Sift powdered sugar over stollens.