In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 2 whole eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
On lightly floured surface, divide dough in half. Roll each to 12- × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.3. Lightly beat egg white; brush on loaves. Decorate with cherries, if desired* (see notes). Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack. Sift confectioners' sugar over stollens.
Notes: TIPS AND TECHNIQUES: Bread is done if it sounds hollow when tapped.
*Arrange 8 candied cherry halves, in a row, along bottom edge of each stollen.
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 55 (33%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 26.2mg||8 %|
|Sodium 1148.2mg||40 %|
|Potassium 72.6mg||2 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 23.1g|
|Protein 4.1g||6 %|
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Calories per serving: 168
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