Title: Christmas Stollen 3
Categories: Bread Holiday Southern
Yield: 12 Servings

1	c	Milk
1	c	Butter (or marg.); melted
1/2	c	Water
5 1/4	c	Flour, all-purpose
1/4	c	Sugar
1	ts	Salt
2	pk	Yeast, dry
2		Eggs; beaten
1/2	ts	Lemon rind; grated
1/2	ts	Orange rind; grated
1/2	c	Raisins, seedless
1/2	c	Fruit, candied; chopped
1/2	c	Nuts; chopped
3	tb	Butter (or marg.); softened
1/2	c	Sugar
1	tb	Cinnamon, ground
1	c	Sugar, powdered
2	tb	Milk; to 3 tb.
1/4	ts	Vanilla extract
		Cherry halves, candied

Combine milk, 1 cup melted butter, and 1/2 cup water in a small saucepan; place over low heat just until lukewarm.

Combine flour, 1/4 cup sugar, salt, and yeast in a large mixing bowl; stir in warm milk mixture and eggs, mixing well. Add lemon and orange rind, raisins, fruit, and nuts; mix well. Cover dough, and refrigerate overnight.

Place chilled dough on a floured surface; roll itno an 18x12" rectangel; spread with 3 tablespoons soft butter. Combine 1/2 cup sugar and cinnamon; sprinkle over butter.

Beginning with long edge, roll up dough jellyroll fashion, pinching edges to seal; if ends are smaller than remainider of roll, trim off about 1 inch. Place roll on a large greased cookie sheet, and shape into a ring (it should resemble a large doughnut). Brush ends of roll with water, and pinch together to seal.

Using kitchen shears, make cuts in dough every inch around ring, cutting 2/3 of the way through roll at each cut. Gently turn each piece of dough on its side, slightly overlapping the previous piece.

Let rise in a warm place, uncovered, 1 hour. Bake at 350 degrees for 25 to 30 minutes or until golden brown.

Combine powdered sugar, 2 tablespoons water, and vanilla; drizzle over hot ring. Decorate with candied cherry halves.

SOURCE: Southern Living Magazine, December 1976. Typos by Nancy Coleman. From: Nancy Coleman

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