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76 | MACON MAGAZINE DECEMBER/JANUARY 2017 to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided Danishes. Arrange Danishes on prepared baking sheet. Bake for 30 minutes in the preheated oven or until golden brown. While the Danishes are cooling, prepare an icing of confectioner's sugar and water until smooth. Drizzle in fine streams over warm Danish. Serves about 12. CHRISTMAS STOLLEN A German Christmas treat that has spanned the generations. 1 1/2 cups milk 1/2 cup white sugar 3/4 cup butter 1/2 teaspoon salt 2 eggs 2 egg yolks 5 2/3 cups all-purpose flour 1 ounce active dry yeast 1/2 teaspoon ground cardamom 1/2 cup raisins 1/2 cup candied citrus peel 1/2 cup candied cherries Scald milk. Add sugar, butter and salt, and cool to lukewarm. Add 2 whole eggs and 2 yolks, then mix. Add to 3 cups flour and yeast in food processor. Process and let rise until doubled in size. Add cardamom, raisins, citron and cherries, and the remaining flour. Process, then turn out on floured board and knead. Let rise in greased bowl. When risen, cut into 3-4 pieces. Roll each into an oval, butter and fold in half lengthwise. Place on greased baking sheet, cover and let rise until doubled in size again. Bake at 375 degrees for 25 minutes. Remove to rack. When cool, frost with buttercream frosting and decorate with candied Valor Candles the perfect gift From the nationally celebrated "Humidor" scented candle to our award winning "Oak and Bourbon" 474.0355 | amandajanesalon.net 4420 Forsyth Rd Unit 100