Stollen
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Stollen
  German    Christmas  
Last updated 6/12/2012 1:02:03 AM. Recipe ID 25477. Report a problem with this recipe.
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      Title: Stollen
 Categories: Breads, German, Christmas, Usenet
      Yield: 1 Batch
 
    1/4 oz Yeast (dried), active
           -(1 package)
    3/4 c  Water, warm
    1/2 c  Sugar, granulated
      3 lg Eggs
      1    Egg yolk
    1/2 c  Butter, soft
  3 1/2 c  Flour
      1 T  Lemon peel, grated
      1 c  Almonds (blanched),
           -chopped
    1/2 c  Citronat (candied
           -lemon peel), cut
           -into small pieces
    1/2 c  Orangenat (candied
           -orange peel), cut
           -into small pieces
    1/2 c  Raisins
 
  Dissolve the yeast in the water and proof it.  Add the sugar, eggs,
  egg yolk, butter and half of the flour. Beat for 10 minutes. Blend in
  the remaining flour, nuts, fruits and peel. Let rise about 1 1/2
  hours, until doubled. Punch down, cover and refrigerate overnight.
  
  Knead the dough.  Roll into one or two rectangles, butter it, and
  fold over the edges to make a rolled loaf.  Place on a greased cookie
  sheet with the folded edges down.  Spread with a combination of 1 egg
  white and about 1 T water.  Let rise until doubled in size (45 to 60
  minutes).  Bake 30-35 minutes at 375 degrees F. until golden brown.
  
  NOTES:
  
  *  Traditional German Christmas bread -- Germans traditionally eat
  Stollen around Christmas time.  This recipe comes from someone I went
  to school with. She, and her parents, who are from southern Germany,
  recommended it as quite an authentic recipe. It is indeed a very
  tasty and rich bread. Makes 1 large or 2 small loaves.
  
  *  My loaves of stollen come out somewhat wide and short.  Some
  traditionalists make them long and narrow.  You can also make them in
  normal bread pans instead of on cookies sheets, in which case you
  should increase the baking time somewhat.
  
  : Difficulty:  moderate.
  : Time:  hand-on time:  30 minutes;  rising times:  1 1/2 hours +
  overnight + 1 hour; baking time: 30-35 minutes.
  : Precision:  measure the ingredients, though you can experiment with
  the fruits and nuts.
  
  : Aviva Garrett
  : Santa Cruz, California, USA
  : Excelan, Inc., San Jose, California
  : {ucbvax!mtxinu ihnp4!cae780}!excelan!aviva
  
  : 




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Recipe ID 25477 (Apr 03, 2005)

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