3 : Egg whites
2/3 : c Vegeatable oil
2 : ts Vanilla
1 : ts Lemon rind
3/4 : c Sugar
2 : c Flour
2 : ts Baking powder
1/2 : ts Salt
2 : 1/ c All-purpose flour
1 : /2 c Sugar
1/2 : c Cocoa
2 : ts Soda
1/2 : ts Salt
2/3 : c Cooking oil
2 : tb Vinegar
1 : tb Vanilla
2 : c Cold water or coffee
1/4 : c Sugar
1/2 : ts Cinnamon
0: Pour the milk into a saucepan and heat it to scalding
1: Turn off the heat and stir in 1/2 cup of the granulated sugar and the salt
2: Let the mixture cool to lukewarm
3: In a large bowl dissolve the yeast in the 1/4 cup warm water and let the mixture rest for 5 minutes
4: Pour the lukewarm milk mixture into the yeast solution and stir in 1 cup of the flour
5: Beat the dough with an electric mixer or an egg beater until it is smooth
6: Cover the bowl with a cloth towel and let the dough rise in a warm place for 1 hour and 30 minutes, or until it is double in bulk
7: Punch the dough down in the bowl and fold in the citron, cherries, almonds, lemon rind, and raisins
8: Add the eggs, 3/4 cup (1 1/2 sticks) of the softened butter, and the nutmeg
9: Stir in 3 more cups of the flour and mix the dough until it is smooth
10: Turn the dough out onto a lightly floured surface and knead it, working in enough of the remaining flour to make the dough smooth and elastic
11: Divide the dough into halves and roll each portion out into an oval about 1/2 inch thick
12: In a small saucepan, melt the remaining 1/4 cup (1/2 stick) butter and brush it over the ovals
13: In a small bowl, combine the cinnamon with the remaining 2 tablespoons granulated sugar; sprinkle the mixture over the ovals
14: Fold the dough ovals in half lengthwise and place them on a buttered baking sheet
15: Twist the ends of each oval toward each other to form a crescent and loosely cover the ovals with wax paper and a cloth towel
16: Let the Stollen rise in a warm place for about 1 hour, or until they are double in bulk
17: Preheat oven to 350 degrees F
18: Bake the Stollen for 45 minutes, or until they are golden
19: In a small bowl,combine the confectioners' sugar with enough of the hot water to make a thick icing
20: Dribble the icing over the hot Stollen and let the Stollen cool before slicing
21: Recipe by: Great German-American Feasts Posted to recipelu-digest Volume 01 Number 485 by ctlindab@mail1
22: nai
23: net on Jan 9, 1998