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DOUGH:.
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Melt 1/2 Cup of butter in 1/2 cup milk.
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Let cool till lukewarm.
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Dissolve 1 packet of rapid rise yeast in 1/2 cup warm water in a large mixing bowl.
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Stir into yeast mixture 1/4 C sugar, 1 tsp salt, 1 egg slightly beaten.
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Add milk and butter mixture to yeast mixture.
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Stir in 3 /12 - 4 1/2 cups flour.
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You'll know when you have enough flour because the bread mixture isn't sticky any more and the sides of the mixing bowl are clean.
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Set aside and let rise until doubled (about 1 hour).
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If your kitchen isn't warm, you can pre-heat the oven to warm.
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Turn the oven off and set the bowl inside.
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COCOA MIXTURE:.
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Combine 1/2 C sugar, 2 heaping tablespoons of cocoa, and 1 cup of ground almonds.
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Add milk until spreading consistency.
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Not too thin.
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Sticky and spreadable.
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PREPARE STOLEN.
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Punch down dough and split into halves.
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Roll dough into rectangle and place on large baking sheet.
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Spread inside mixture down middle of rectangle.
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Fold right side over cocoa mixture.
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Fold the left side over the top (overlap).
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Let rise 30-45 minutes.
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Bake at 325 degrees for 30 minutes.
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ICING:.
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1 Cup of Powdered Sugar.
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1 t Almond Extract.
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Add milk until spreading consistency.
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This recipe makes two German Stolens.
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Icing one, and freeze the other for later yummies.
