Stollen bread (Holiday menus for the family)

 

2 coffee cakes (12 slices each)

• 3½ cups all-purpose flour
• ½ cup sugar
• ½ teaspoon salt
• 1 teaspoon quick-acting yeast
• ¾ cup warm water
• ½ cup margarine or butter, softened
• 3 eggs
• 1 egg, separated 
• ½ cup chopped blanched almonds
• ¼ cup chopped citron
• ¼ cup chopped candied cherries
• ¼ cup raisins
• 1 tablespoon grated lemon peel
• Margarine or butter, softened
• 1 tablespoon water
• Creamy frosting (recipe below)

1. Mix 1¾ cup flour, the sugar, salt and yeast in large bowl ; add water, ½ cup margarine, the eggs and egg yolk.
2. Beat on low speed 1 minute, scraping bowl frequently ; beat on medium speed 10 minutes, scraping bowl frequently.
3. Stir in remaining flour, the almonds, citron, candied cherries, raisins and lemon peel ; scrape batter from side of bowl.
4. Cover and let rise in warm place 1½ to 2 hours until double ; dough is ready if indentation remains when touched.
5. Stir down batter by beating about 25 strokes ; cover tightly and refrigerate at least 8 hours.
6. Grease cookie sheet.
7. Turn dough onto floured surface ; gently roll in flour to coat and divide in half.
8. Press each half into oval, 10 x 7 inches ; spread with margarine.
9. Fold lengthwise in half ; press only folded edge firmly and place on cookie sheet.
10. Beat egg white and 1 tablespoon water ; brush over dough.
11. Cover and let rise 45 to 60 minutes until double.
12. Heat oven to 375F.
13. Bake 20 to 25 minutes until golden brown ; cool 15 minutes.
14. Drizzle Creamy frosting over warm coffee cakes ; serve warm or cool.

Creamy Frosting

• 1½ cups powdered sugar
• ½ teaspoon vanilla
• 2 to 3 tablespoons water

1. Mix all ingredients until of drizzling consistency.

Cook tip : Measure all ingredients before you begin, and place them on a tray in order of use.

BON APPÉTIT