Christstollen

1 c       shortening

1/4 c     white sugar

2 c       milk, scalded then cooled

2         eggs

1 cake    yeast

1 tsp     sugar

1/4 c     lukewarm water

6 c       white flour

1 tsp     salt

1/2 tsp   nutmeg

1/2 tsp   lemon extract

1 c       raisins

1 c       currants

1/2 c     chopped blanched almonds

1/2 c     chopped citron

1/2 tsp   lemon extract

1/4 lb    chopped red & green candied cherries



The dough can be started the night before if it is raised in

a cool place. This allows plenty of time for the dough to raise

double-in-bulk and one can also clean the kitchen prior to baking

the stollen.



Cream shortening and sugar. Combine the scalded milk, which

has been cooled to lukewarm, and the eggs together. Sift the

flour, salt, and nutmeg together. Dissolve the yeast and the 1

tsp. of sugar in the warm water.



Add the milk mixture and about 3/4 of the flour mixture

alternately to the shortening mixture. Add the yeast mixture. Add

the fruit, nuts, and lemon extract. Mix well. Add the rest of the

flour mixture. Knead the dough until smooth.



Cover and let rise until double-in-bulk. Place the dough in

a warm place and give the dough 3 to 4 hours to rise. (If making

the dough the night before needing the bread, stop here, place

the bread in a cool place, and continue in the morning.) Knead

the dough again and divide into 2 balls of dough--2 large

stollens or divide the dough into 4 balls--4 small stollen,

excellent for gifts. Further divide each large ball into 3 balls,

1 slightly larger than the other 2. Shape the dough into "rope"

11/2 inches in diameter. 2 ropes should be about 21/2 feet in

length, the third rope should be 3 feet in length. Braid the

dough to resemble a doll with a little of the longer rope forming

the head. Decorate the head with some fruit to resemble a head

(eyes & mouth). Place the stollen on a greased cookie sheet and

allow them to raise almost double-in-bulk before placing them in

the oven. Bake 25 minutes in a 400x oven or until done. When the

stollen have cooled, ice them with a simple white glaze.