In small pan combine milk, butter and sugar. Place over medium
heat and
bring mixture to scalding, stirring to dissolve the sugar. Set
aside to
cool. Beat the eggs into the cooled mixture; add this mixture
to the 2
cups of sourdough starter, beat until well blended.
Add salt, almond flavoring, lemon peel and 3 cups of the flour.
Mix until
well-blended. Stir in orange peel, raisins, currants and almonds.
Add
enough flour to knead. Turn out onto a floured board and knead
until
smooth and elastic, about 10 minutes. Turn dough over in a greased
bowl.
Cover and let rise in a warm place until double in size.
Punch
dough
down; divide in half. On a lightly greased baking sheet shape
the dough,
each half, into a 7x9-inch oval, about 1 inch thick. Brush the
surface
with some of the egg-white mixture, then crease ovals and fold
them
lengthwise, but not all the way over leaving a 2" lap on
bottom. Brush
top with egg-white mixture . Cover and let rise until double in
size.
Bake in 375F oven for 40 minutes or until richly browned. Brush
top with
melted butter and sift the powdered sugar over top. Return Stollens
to
oven and bake 3 minutes longer to set sugar. Cool on wire racks.
*Take sourdough starter out of refrigerator the night before and
mix with
2 cups water, 2 cups flour and 1 tablespoon sugar. Cover. Let
set
overnight. Next morning put original amount of starter back in
refrigerator and use the rest for the stollen.