Breads:

Gingerbread Stollen

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Ingredients

1 package (13-3/4 ounces) hot roll mix
3/4 cup warm water
1 egg, beaten
1 teaspoon ginger
1 package (14-1/2 ounces) gingerbread mix
1/2 cup water
1 cup golden raisins
1 cup mixed candied fruit, chopped
2 tablespoons rum
Frosting:
3/4 cup sifted powdered sugar
1-1/2 tablespoons rum
3/4 cup slivered almonds

Instructions

Dissolve yeast from hot roll mix in warm water. Add egg, beaten, the dry ingredients in the hot roll mix and ginger. Blend thoroughly. Cover dough with damp cloth and allow to rise in a warm place for 30 minutes or until double in volume. Prepare gingerbread mix according topackage directions, using only 1/2 cup water. Add golden raisins, mixed candied fruit and rum. Punch down hot roll dough and turn onto a floured surface. Knead 2-3 minutes, then roll out into a 15x12-inch rectangle. Spread ginger batter over hot roll dough, leaving a 1-inch margin along one 15-inch edge. Dampen this edge. Starting at the other 15-inch edge, roll up, jelly roll fashion, and press dampened edge to seal. Lift roll onto a greased baking sheet. Make several slits, 2 inches long and 1/2-inch deep across roll. Bake 40-45 minutes at 375 degrees. Cool on pan 5 minutes then lift to wire rack to cool. To serve, make frosting and pour over stollen. Sprinkle with almonds and slice. Serves 8-12 people.

Mary Kastor
Moline