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Stollen (Quick)
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1/2 cup raisins
1/2 cup chopped pecans
2 tbl. chopped candied red cherries
2 tbl choipped candied green cherries
1-1/2 tsp. brandy or rum
1 (16 ounce) loaf frozen bread dough, thawed
1 tbl. butter or margarine, melted
Powdered Sugar-Brandy glaze
Combine raisins, pecans, cherries and brandy; mix well. Set aside.
Place bread dough on a lightly floured surface; flatten dough with rolling pin to 1 inch thickness. Spoon fruit mixture in center of dough and knead dough until fruit is evenly distributed. Roll dough to an oval shape, 1/2 inch thick. Fold in half; short sides overlapping; seal edges. Place dough on a well greased baking sheet; brush dough with melted butter. Cover and let rise in a warm place (85*), free from drafts, 40 minutes. or until doubled in bulk.
Bake at 350* for 25-30 minutes or until the loaf sounds hollow when tapped. Cool 10 minutes on a wire rack; drizzle while warm with the powdered sugar brandy glaze.
Powdered Sugar Brandy Glaze:
1-1/2 cups sifted powdered sugar
1 tbl. plus 2 tsp. brandy or rum
1 tbl. fresh lime juice
Combine all ingredients, mixing well.
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