sketch of Bob above the  recipe.

HOLIDAY STOLLEN (Irene Bronner’s)

1 c. milk
3/4 c. butter
1/2 c. sugar
2 pkg. dry yeast
4 3/4 c. all purpose flour, divided
2 eggs, well beaten
1/2 t. salt
grated rind of 1/2  lemon
3/4 c. seedless raisins
3/4 c. blanched almonds or pecans, chopped
1 c. candied fruit, chopped
1/2 c. nuts, chopped
1 1/2 T. light rum

Scald milk and add butter and sugar then cool to luke warm. Dissolve yeast in 1/4 c. of the scalded milk with 1 t. sugar. Add to milk mixture. Stir in 1 1/2 c. flour and beat til smooth. Let stand in a warm place til bubbly. Add eggs, salt and rind and mix well. Mix fruit, raisins and nuts with the rum. Add to dough. Add 1 c. flour and mix til smooth. Add remaining flour, 1/2 c. at a time and mix well. Turn out onto a floured board and knead til smooth and elastic. Put into a greased bowl, cover with a towel and let rise (about 1 hour) or til doubled. Punch down the dough and divide into two portions. Knead each fruit cake into loaves, put into buttered tins and let rise til doubled. Bake 350° for 45 minutes. Brush the Christmas cake with melted butter or frost with a powdered sugar frosting.

Holiday Stollen recipe (also called a Fruit Cake, Christmas Cake, Christstollen and Weihnachtsstollen) is published in our October, 2014 Menu Minder, Issue #372.