Stollen

1 package regular or quick-acting active dry yeast ¾ cup warm water (105°F to 115°F) ½ cup sugar ½ tsp. salt 3 eggs 1 egg, separated ½ cup (1 stick) margarine or butter, softened 3½ cups all-purpose flour ½ cup chopped, blanched almonds ¼ cup cut-up citron ¼ cup cut-up candied cherries, if desired ¼ cup raisins 1 Tbsp. grated lemon peel Margarine or butter, softened 1 Tbsp. water Glaze 1½ cups powdered sugar 1 Tbsp. plus 1½ tsp. milk

Beat powdered sugar and milk until smooth and spreading consistency. Preheat oven to 375°F. Dissolve yeast in ¾ cup warm water in large bowl. Beat in sugar, salt, 3 eggs, egg yolk, ½ cup margarine, and 1¾ cups of the flour on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins, and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1½ to 2 hours or until double. Cover and refrigerate egg white. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours but no longer than
24 hours. Grease cookie sheet. Turn dough onto well-floured surface; gently roll in flour to coat. Divide dough in half. Press each half into oval, 10 x 7 inches. Spread with margarine. Fold lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 Tbsp. water; brush over dough. Cover and let rise in warm place 45 to 60 minutes or until double. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown. Spread Glaze over warm coffee cakes. If desired, decorate with almond halves, pieces of citron, and candied cherry halves to resemble poinsettias, or dust top with powdered sugar. Serve warm or cool.Provided by General Mills
Approximate Nutrition Analysis (per serving): calories, 200; protein, 3 g; carbohydrate, 29 g; fat, 8 g; cholesterol, 35 mg; sodium, 130 mg.

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