Ding - Dong Daddy explained on 11/7/2017 :
> U.S. Janet B. wrote:
>
>> In my hometown stollen wasn't just a Christmas baked item. At
>> Christmastime the dough contained candied fruit, raisins and nuts. The
>> rest of the year it was made with raisins only.
>>
>> Stollen
>> 2 packages active dry yeast
>> 1/4 cup water
>> 1 1/2 cups milk
>> 1/4 cup butter
>> 1/2 cup sugar
>> 2 teaspoons salt
>> 1/4 teaspoon ground cardamom
>> 2 eggs, beaten
>> about 6 cups, sifted all-purpose flour
>> a cup or so of raisins
>> Note: if you want to make this into a Christmas stollen, add 1/2 cup
>> chopped, blanched almonds
>> 1/2 cup cut candied cherries
>> 1/2 cup diced citron
>> 1/2 cup diced candied pineapple
>> (Omit raisins)
>>
>> Soften active dry yeast in warm water. Scald milk (you don't have to
>> scald milk, but scalding disables an enzyme that limits rise)
>> stir in butter, sugar, salt and cardamom; cool. Mix in eggs, about
>> half the flour, the yeast, almonds and fruit; stir in enough remaining
>> flour to make a semi-stiff dough. Knead well on a floured surface;
>> place in a greased bowl; cover and let rise until doubled. Punch
>> dough down; cover; let rest 10 minutes. Shape into 3 stollens.
>> Roll dough into an 8x10 inch oval, fold lengthwise, not quite in half;
>> place in a greased shallow pan; brush with butter; cover; let rise
>> until doubled. Bake at 350F 25-30 minutes. Frost.
>> Powdered sugar frosting
>> 1 cup powdered sugar
>> 1/2 teaspoon vanilla
>> enough cream to make a thick paste
>> Blend all ingredients until smooth.
>> Pour onto the stollen while they are still warm.
>>
>> NOTE: I prefer to not add the fruit and nuts until I have developed
>> the dough and then knead in the fruit and nuts before the first rise.
>
>
> Sounds great! How long can these be stored, or need it be consumed in a
> short time...???
>

It appears *YOU* consume everything in a
short time, lardass!

https://imgur.com/a/mMRKE LOL