Recipes: Christmas Stollen, Italy's Panettone, Portugal's Bolo-Rei, Danish Kringle

  • Updated: December 20, 2000 - 10:00 PM

Christmas Stollen

Serves 16.

This holiday bread won't bother your calorie conscience as egg substitute is used to keep the fat count down. A very small amount of butter is brushed over the tops of the loaves for flavor.

Serve one loaf hot from the oven and freeze the second loaf to have on hand for breakfast Christmas morning. Wrap the bread tightly in foil before freezing. Heat in a low oven to warm before serving, then sprinkle with powdered sugar.

  • 1 c. nonfat milk

  • ½ c. sugar

  • 2 pkg. active dry yeast

  • ½ c. warm water (105 to 115 degrees)

  • ½ c. nonfat egg substitute (equivalent to 2 eggs)

  • 1 tsp. vanilla

  • 1½ tsp. salt

  • 5 to 6 c. flour, divided

  • Grated zest of 1 lemon

  • 1 c. mixed candied fruit

  • 1 c. golden raisins

  • 1 tbsp. butter, melted, divided

  • Powdered sugar

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