Oma’s Christmas Stollen
Dissolve the yeast in the warm water and set aside. In the large bowl of a stand mixer fitted with the paddle attachment, cream the butter, ...
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Cooking tools:
- Stand mixer
- Instant-read thermometer
- Pastry brush
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Wooden spoon
- Baking sheet
- Cooling rack
- Parchment paper
- Plastic wrap
- Aluminum foil
- Measuring cup
- Measuring spoon
Ingredients
- 2 packages active dry yeast
- ½ cup warm water
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons lard, room temperature
- ½ cup sugar
- 2 eggs
- ½ cup evaporated milk
- 2 teaspoons orange extract
- 1 ½ cups all-purpose flour
- 1 teaspoon table salt
- ½ cup slivered almonds
- 1 cup golden raisins
- 1 cup currants
- 1 lb. candied fruit
- 3 cups flour
- 4 tablespoons butter, melted and cooled
- ½ lb confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Extra candied fruit for garnish
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