Stollen
And Powdered
Sugar-Brandy Glaze
*Ingredients*
1/2 cup raisins
1/2 cup chopped pecans
2 tablespoons chopped candied red cherries
2 tablespoons chopped candied green cherries
1 1/2 teaspoons brandy or rum
1 (16 ounce) loaf frozen bread dough, thawed
1 tablespoon butter, or margarine, melted
Powdered
Sugar-Brandy Glaze
*Preparation*
Combine first 5 ingredients in a small bowl; mix well. Set aside.
Place bread dough on a lightly floured surface; flatten dough with rolling pin to 1 - inch thickness. spoon fruit mixture in center of dough, and knead dough untill fruit is evenly distributed.
Roll dough to an oval shape, 1/2 inch think. fold in half, short sides overlapping; seal edges. Place dough on a well-greased baking sheet; brush with melted butter. Cover and let rise in a warm place (85 degrees), free from drafts, 40 minutes or until doubled in bulk.
Bake at 350 degrees for 25 to 30 minutes or until loaf sounds hollow when tapped. Cool 10 minutes on wire rack; drizzle while warm with Powdered Sugar-Brandy Glaze.
Yield: 1 loaf
1 1/2 cups sifted powdered sugar
1 tablespoon plus 2 teaspoons brandy or
rum
1 tablespoon fresh lime juice
Combine all ingredients, mixing well.
Yield: about 3/4 cup