A rich, yeast-risen German holiday bread laden with almonds, candied fruits and raisins, and decorated with frosting, almonds and candied cherries.
5 1/2 to 6 1/2 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons salt
2 (0.25-ounce) packages active dry yeast
3/4 cup milk
1/2 cup water
2/3 cup margarine or butter
3 large eggs, at room temperature
3/4 cup chopped almonds
3/4 cup mixed candied fruits
1/3 cup golden seedless raisins
Confectioners sugar frosting (canned or homemade)
- Thoroughly mix 2 cups flour, sugar, salt and dry yeast.
- Combine milk, water and margarine in saucepan and heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally, Add eggs and enough flour (about 1/2 cup) to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in additional flour to make a soft dough.
- Turn onto lightly floured surface; kneed until smooth and elastic, about 8 to10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled (about 1 1/2 hours).
- Combine almonds, candied fruits and raisins. Punch dough down; turn out onto lightly floured surface. Kneed in nut and fruit mixture. Divide dough into 3 pieces. Roll each piece into 12 x 7-inch oval. Fold in half lengthwise. Place on greased baking sheets. Cover, let rise until doubled (about 45 minutes).
- Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until done. Remove from baking sheets and cool on wire racks.
- Frost with confectioners sugar frosting while warm. If desired, decorate with almonds and candied cherries.
Makes 3 loaves
Recipe provided courtesy of Idaho Wheat Commission.