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1
Stir the yeast into the warm water and let it stand for 5 minutes to dissolve.
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2
Mix the milk, granulated sugar, salt, butter, and eggs in a large mixing bowl.
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3
Add the dissolved yeast, beat thoroughly, and add 1 1/2 cups of the flour, beating until well blended.
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4
Cover the bowl and let rise in a warm place for about 1 hour.
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5
Add enough of the remaining flour so that the dough is easy to handle.
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6
Cover and chill in the refrigerator for about 30 minutes.
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7
Turn out onto a lightly floured board and knead with the lemon rind, almonds, and candied fruit for a few minutes.
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8
Pat dough into an oval 1/4 inch thick.
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9
Fold the dough in half lengthwise bringing the upper half not quite to the edge of the lower half and press down along the edge to secure.
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10
Place on buttered cookie sheets, cover, and let double in bulk.
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11
Preheat oven to 375F.
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12
Bake stollen for 35 minutes.
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13
Mix the sugar, lemon juice, and water and glaze the cake while it is still warm.
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14
Decorate with garnish of candied fruit and nuts.
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15
VARIATION
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16
Ruth's Coffee Cake (one l0-inch tube cake):
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17
Prepare the dough for Christmas Stollen, omitting the lemon rind, almonds, and candied fruit.
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18
Roll it into a long cylinder about 1 inch in diameter.
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19
Cut off l-inch pieces and form them into balls.
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20
Dip each ball into melted butter and then into a mixture of cinnamon and sugar, using 1 tablespoon cinnamon to 1/2 cup sugar.
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21
Arrange the balls in two layers in a buttered lO-inch tube pan, sprinkling each layer with chopped nuts and/or raisins.
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22
Bake in a preheated 350F oven for 50-60 minutes.
