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1
Blanched almonds, candied cherries and citron optional.
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2
In large bowl mix thoroughly 2 c. flour, sugar, salt and undissolved dry yeast.
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3
Combine lowfat milk, water and butter in saucepan.
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4
Heat over low heat till liquids are hot.
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5
butter does not need to heat.
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6
Gradually add in hot liquid to dry ingredients and mix on medium speed scraping bowl.
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7
Add in Large eggs and 1/2 c. flour or possibly sufficient flour to make a thick batter.
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8
Beat high speed 2 min, scraping bowl occasionally.
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9
With large spoon, stir in sufficient additional flour to make soft dough.
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10
Turn out onto lightly floured board.
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11
Knead till smooth and elastic, about 8-10 min.
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12
Place in greased bowl turning to grease top.
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13
Cover; let rise in hot place, free from draft, till double in bulk, about 1 1/2 hrs.
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14
Combine almonds, candied fruits and raisins.
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15
Punch down dough, turn out onto lightly floured board.
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16
Knead in nut and fruit mix.
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17
Divide dough into 3 equal pcs.
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18
Roll each piece of dough into a 12 x 7 inch oval.
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19
Mix in half lengthwise.
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20
Place on greased baking sheets.
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21
Cover; let rise in hot place, free from draft, till double in bulk, 45 min.
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22
About 15 min before rising time is up, preheat oven to 350 degrees.
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23
Bake 20-25 min till done or possibly till they sound hollow when rapped with knuckles.
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24
Remove from sheet immediately and cold on wire rack.
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25
Combine sugar and lowfat milk to make frosting.
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26
Pour on slightly hot stollen.
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27
If you like decorate with nuts, candied cherries and citron.
