Helen Corbitt's Christmas Stollen
Helen Corbitt'S Christmas Stollen is an moderately easy dinner. Made with 1 c. raisins, 1/2 c. currants, 1 c. mixed candied fruit, cognac and 1/2 c. lightly toasted slivered almonds, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Cover raisins, currants and fruit with cognac for at least 1 hour.
Drain; mix with nuts and knead into bread dough.
Cut dough in half; roll each piece into an oval about 1/2-inch thick.
Fold over almost in half, so that bottom edge extends beyond the top. Lightly roll to set.
Place on a buttered baking sheet; allow to rise until puffy.
Brush with melted butter.
Bake at 375Β° about 45 minutes until loaves are golden brown.
Brush again with melted butter while loaves are warm.
Decorate with sugar icing, whole toasted almonds or pecan halves and candied fruit.
Wrap in clear plastic until needed or freeze.
π· Perfect Pairings
Complete your meal with these
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