---------- Recipe via Meal-Master (tm) v8.05
  
       Title: ELKE SOMMER'S CHRISTMAS STOLLEN
  Categories: Desserts, Breads, Celebrity
       Yield: 1 Stollen
  
 ------------------------------PATTI - VDRJ67A------------------------------
       1 pk Active, dry, or cake yeast
       4 tb Sugar
       1 ts Salt
       4 tb Butter or margarine; soft
       4 tb Walnuts; chop
       1 c  Seedless raisins
   3 1/2 c  All purpose flour; sift
     3/4 c  Powdered sugar
            Glaced cherries (opt)
       4 tb Water; warm
     3/4 c  Milk; scalded, cool lukewarm
       1    Egg
       4 tb Slivered, blanched almonds
       4 tb Glaced lemon peel
       4 tb Glaced orange peel
       1 tb Grated lemon peel
       2 tb Butter or margarine; melt
       1 tb Milk
            Slice blanched almonds (opt)
  
   Make two or three days before serving. In medium bowl, dissolve yeast in
   water. Stir in lukewarm milk, granulated sugar, salt, egg, soft butter or
   margarine. Next, stir in slivered almonds, chopped walnuts, lemon peel,
   orange peel, raisins, 1 & 1/2 cups flour. Mix with spoon until smooth. Mix
   in enough of remaining flour to handle easily. Turn onto lightly floured
   board. Knead until smooth and elastic, about 5 minutes. Put in greased
   bowl; brush top with melted butter and cover with towel. Let rise in warm
   place (80-85~) until double, about 1 & 1/2 hours. Roll or pat dough into
   12 by 8 oval. Spread with 1 tbl melted butter. Fold in two lengthwise
   into crescent. Press edges firm enough to hold together place on a greased
   sheet. Brush top with remaining melted butter. Let rise until double, 35-45
   minutes. Heat oven to 375~. When loaf has doubled, bake 30-35 minutes or
   until golden brown and done. Frost, while still warm, with confectioner’s
   sugar and [1 tbl] milk, beaten together until creamy. Let frosting drip
   down sides of loaf. Decorate with glaced cherries and sliced almonds, if
   desired. Store in tightly covered container.
  
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