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9.
Lay these 3 side by side, pinch together at one end, and gently
braid, loosely, just a few crossings. (If you want to put
marzipan in the loaf now you can tuck a 1 inch roll if it.)
10.
Transfer to cookie-sheet (either greased or non-stick.)
11.
Repeat with the other 3 pieces, putting each finished loaf
on a separate cookie sheet.
I know there are more than 3 loaves
on this pan.
I did this large batch at work.
12.
Allow to rise till nearly double. (Additional rising will
take place in oven.)
13. Brush with beaten egg, decorate with halves of blanched
almonds, and bake at 335-350o for 25-30 minutes. Sprinkle
with powdered sugar if desired.
TO BLANCH ALMONDS: Put 1 Cup shelled almonds into pan, cover
with hot water, bring to boil. Turn off heat, allow to stand
for 5-10 minutes. Drain hot water off and cover almonds with
cold water, letting them stand for a few more minutes. Skins
will readily slip off when pinched. Split each almond in half;
otherwise they are too bulky, do not cling to the dough as
well, and are too hard to cut through after Stollen is baked.
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