Christollen

An old
recipe

oooooo

.

a Christmas Special

.

1/2 c. Milk
1/4 c. Sugar
1 tsp. Salt
2 Tbsp. Shortening
1/4 c. very warm Water
1 pkg. or cake of Yeast, {active dry or compressed)
1 Egg, - beaten
2 3/4 c. Sifted Flour, (about)
1/4 c. chopped Candied Citron
1/4 c. chopped Candied Cherries
2 Tbsp. Candied Orange rind
1/2 c. chopped Blanched Almonds
1 Tbsp. soft Butter
.
.

Scald Milk;
stir in Sugar, Salt, and Shortening;
cool to luke-warm.
Measure Water into bowl
(very warm for Active Dry Yeast;
luke-warm Water for Compressed Yeast).
Sprinkle or crumble in Yeast;
stir until dissolved.
Blend in luke-warm Milk Mixture.
Add Egg and 1/2 the Flour;
beat until smooth.
Stir in Fruit, Nuts, and remaining Flour.
Turn Dough out on a lightly Floured board;
knead until smooth and elastic.
Place in greased bowl;
brush with Shortening.
Cover;
Let rise in a warm place,
free from draft,
for about 1 1/4 hours
or until doubled in bulk.
Punch down;
turn out on a lightly Floured board.
Pat the Dough into an oval
about 10" x 14" ;
spread with soft Butter.
Fold in two the long way,
curving ends slightly.
Press folded edge firmly so it won't spring open.
Place on a lightly greased baking sheet.
Let rise for about 1 hour
or until doubled in bulk.
Bake at 350 F. for 30 to 35 minutes.
Cool.
If desired, frost with Confectioner's Sugar Icing.
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