German Stollen With Cocoa and Almonds

Ingredients

• 12 cup butter
• 12 cup milk
• 1 (1/4 ounce) packet dry yeast
• 12 cup water
• 14 cup sugar
• 1 teaspoon salt
• 1 egg
• 4 cups flour
• 12 cup sugar
• 2 tablespoons cocoa
• 1 cup ground almonds
• 1 teaspoon almond extract
• 1 cup powdered sugar
• milk

Instructions

1. DOUGH:.
2. Melt 1/2 Cup of butter in 1/2 cup milk.
3. Let cool till lukewarm.
4. Dissolve 1 packet of rapid rise yeast in 1/2 cup warm water in a large mixing bowl.
5. Stir into yeast mixture 1/4 C sugar, 1 tsp salt, 1 egg slightly beaten.
6. Add milk and butter mixture to yeast mixture.
7. Stir in 3 /12 - 4 1/2 cups flour.
8. You'll know when you have enough flour because the bread mixture isn't sticky any more and the sides of the mixing bowl are clean.
9. Set aside and let rise until doubled (about 1 hour).
10. If your kitchen isn't warm, you can pre-heat the oven to warm.
11. Turn the oven off and set the bowl inside.
12. COCOA MIXTURE:.
13. Combine 1/2 C sugar, 2 heaping tablespoons of cocoa, and 1 cup of ground almonds.
14. Add milk until spreading consistency.
15. Not too thin.
16. Sticky and spreadable.
17. PREPARE STOLEN.
18. Punch down dough and split into halves.
19. Roll dough into rectangle and place on large baking sheet.
20. Spread inside mixture down middle of rectangle.
21. Fold right side over cocoa mixture.
22. Fold the left side over the top (overlap).
23. Let rise 30-45 minutes.
24. Bake at 325 degrees for 30 minutes.
25. ICING:.
26. 1 Cup of Powdered Sugar.
27. 1 t Almond Extract.
28. Add milk until spreading consistency.
29. This recipe makes two German Stolens.
30. Icing one, and freeze the other for later yummies.