Stollen - cooking recipe

Ingredients

4 to 4 1/2 c. bread flour (Pillsbury's Best)
1/3 c. sugar
1/2 c. milk
1/3 c. butter or margarine
1/2 c. chopped candied cherries
2 pkg. active dry or quick rise yeast
1 tsp. salt
1/2 c. water
2 eggs
1/4 c. each: chopped citron, walnuts and raisins

Preparation

Combine 2 cups bread flour, yeast, sugar and salt.
Heat milk, water and butter to 120\u00b0 to 130\u00b0.
Add to flour mixture.
Add eggs.
Blend at low speed; beat 3 minutes at medium speed.
Stir in cherries, citron, raisins, walnuts and remaining flour to make a firm dough.
Knead on floured surface until smooth and elastic. Place in greased bowl.
Cover; let rise until doubled.
Punch down; divide in half.
Pat each to 14 x 8-inch oval.
Fold in half lengthwise.
Curve into a crescent.
Press edges to seal. Place on greased cookie sheet.
Cover; let rise until doubled. Bake at 350\u00b0 for 20 to 30 minutes.
Drizzle with a glaze; garnish with cherries and nuts.
Makes 2 small Stollen.