German Stollen With Cocoa And Almonds

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter
• 1/2 cup milk
• 1 (1/4 ounce) packet dry yeast
• 1/2 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg
• 4 cups flour
• 1/2 cup sugar
• 2 tablespoons cocoa
• 1 cup ground almonds
• 1 teaspoon almond extract
• 1 cup powdered sugar
• milk

Recipe

• 1 dough:.
• 2 melt 1/2 cup of butter in 1/2 cup milk. let cool till lukewarm.
• 3 dissolve 1 packet of rapid rise yeast in 1/2 cup warm water in a large mixing bowl.
• 4 stir into yeast mixture 1/4 c sugar, 1 tsp salt, 1 egg slightly beaten.
• 5 add milk and butter mixture to yeast mixture.
• 6 stir in 3 /12 - 4 1/2 cups flour. you'll know when you have enough flour because the bread mixture isn't sticky any more and the sides of the mixing bowl are clean.
• 7 set aside and let rise until doubled (about 1 hour). if your kitchen isn't warm, you can pre-heat the oven to warm. turn the oven off and set the bowl inside.
• 8 cocoa mixture:.
• 9 combine 1/2 c sugar, 2 heaping tablespoons of cocoa, and 1 cup of ground almonds.
• 10 add milk until spreading consistency. not too thin. sticky and spreadable.
• 11 prepare stolen.
• 12 punch down dough and split into halves.
• 13 roll dough into rectangle and place on large baking sheet.
• 14 spread inside mixture down middle of rectangle.
• 15 fold right side over cocoa mixture. fold the left side over the top (overlap).
• 16 let rise 30-45 minutes.
• 17 bake at 325 degrees for 30 minutes.
• 18 icing:.
• 19 1 cup of powdered sugar.
• 20 1 t almond extract.
• 21 add milk until spreading consistency.
• 22 this recipe makes two german stolens. icing one, and freeze the other for later yummies.