Merry Christmas Stolen !

Colleen Sowa

By
@colleenlucky7

This is a traditional bread for our Christmas Brunch each year.

It is good as a bread or a dessert.

We eat it as is or toasted with a little butter.

This recipe is from my German Great Grandmother Salzer from New Orleans. I don't know if it was handed down from older generations or not... but this is another of our family traditions each year, a way to stay connected to our past....


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Comments:

Serves:

3 loaves

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

STOLEN

1 1/2 c
milk (scalded)
2/3 tsp
salt
2/3 c
sugar
4 large
eggs
1 c
butter
6 c
flour
2 pkg
active dry yeast
1/2 tsp
ground cinnamon
1 tsp
ground cardamom
1/2 c
dates, chopped
1/2 c
raisins
1/2 c
pecans (chopped)
2 Tbsp
candied lemon peel (minced)
3/4 c
candied mixed fruit (chopped)
green cherries, candied
red cherries, candied
whole pecans

ICING (FROSTING)

1 Tbsp
light corn syrup
1 Tbsp
butter (softened)
2 c
powdered sugar
1 - 2 Tbsp
water (as needed to reach desired consistancy}

Directions Step-By-Step

1
Scald the milk,cool slightly and put in large bowl. Add: salt, sugar, eggs and butter. Mix together well.
2
In separate bowl: add together the flour, yeast, cinnamon, and cardamom. Stir together until evenly mixed.
3
Mix the dry ingredients into the wet ingredients. Add: dates, raisins, pecans, candied lemon peel and candied mixed fruits.
4
Knead the dough for about 5 minutes. Let rise until doubled in size.
5
Knead the bread together for about 2 minutes. Divide dough in three.

Form into three long loaves. Place on large and well greased baking sheets.

*** You can braid each of them by dividing the three balls of dough into three or four pieces, form into ropes of equal lengths and widths... and braid togeher as you would do a little girl's hair.

Or... just knead and shape into rustic loaves.

Or... flatten out and roll it up or fold it into thirds.

How ever you do it... they all have a nice presentation.
6
Let rise until doubled in size.

Bake in 375 degree oven for 25 minutes.

Let cool on wire cooling rack.
7
Make frosting / icing by combining ingredients and mixing together well. Adding more or less water to create desired consistancy.

Spread onto the cooled bread loaves.

Decorate the top of each loaf with the whole pecans and the green and red candied cherries.
8
*** Can serve sliced as is, or with softened butter on the slices.

*** This makes a lovely gift to people who don't bake.

******* If you prefer not to frost and decorate with fruit, simply sift powered sugar all over the bread while it is still warm.

*** You can add or take away the fruits and nut as you like.
9
My dear grandmother Marie Salzer, cooking in her diner.

About this Recipe

Main Ingredient: Bread
Regional Style: American