*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/3   c            Candied orange peel
                         Finely chopped
      1/2   c            Milk
    2       c            Sourdough starter
      1/2   c            Golden raisins
      1/2   c            Seedless raisins
      1/2   c            Currants
      1/2   c            Slivered almonds
      1/2   ts           Salt
    1       t            Almond flavoring
    1       t            Grated lemon peel
    5       c            All-purpose
                         -flour, unsifted
    1                    Egg white,beat w/1 Tb water
      1/4   c            Butter, melted
      1/3   c            Powdered sugar
                         (more or less)
    2                    Eggs
   In small pan combine milk, butter and sugar.  Place
   over medium heat and bring mixture to scalding,
   stirring to dissolve the sugar.  Set aside to cool.
   Beat the eggs into the cooled mixture; add this
   mixture to the 2 cups of sourdough starter, beat until
   well blended.  Add salt, almond flavoring, lemon peel
   and 3 cups of the flour.  Mix until well-blended. Stir
   in orange peel, raisins, currants and almonds.  Add
   enough flour to knead.  Turn out onto a floured board
   and knead until smooth and elastic, about 10 minutes.
   Turn dough over in a greased bowl.  Cover and let rise
   in a warm place until double in size.  Punch dough
   down; divide in half. On a lightly greased baking
   sheet shape the dough, each half, into a 7x9-inch
   oval, about 1 inch thick.  Brush the surface with some
   of the egg-white mixture, then crease ovals and fold
   them lengthwise, but not all the way over leaving a 2
   lap on bottom.  Brush top with egg-white mixture .
   Cover and let rise until double in size.  Bake in 375F
   oven for 40 minutes or until richly browned.  Brush
   top with melted butter and sift the powdered sugar
   over top.  Return Stollens to oven and beke 3 minutes
   longer to set sugar.  Cool on wire racks. *Take
   sourdough starter out of refrigerator the night before
   and mix with 2 cups water, 2 cups flour and 1
   tablespoon sugar.  Cover.  Let set overnight.  Next
   morning put original amount of starter back in
   refrigerator and use the rest for the stollen.
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