Christmas stollen (quick-bread variety)
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Christmas stollen (quick-bread variety)
  Christmas    Quick bread    Holiday    Cakes  
Last updated 6/12/2012 1:16:18 AM. Recipe ID 46090. Report a problem with this recipe.
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      Title: Christmas stollen (quick-bread variety)
 Categories: Holiday, Breads, Cakes
      Yield: 1 Servings
  2 1/2 c  Flour (all-purpose)
      2 ts Baking powder
    3/4 c  Sugar
    1/2 ts Salt
    1/2 ts Mace
      8 x  Cardomon seed pods, seeds
           Removed and crushed
    3/4 c  Almonds, blanched, ground
    1/2 c  Butter, soft
      1 c  Cream cheese, softened
      1 lg Egg
    1/2 ts Vanilla extract
    1/2 ts Almond extract
      2 tb Brandy
    1/2 c  Currants
    1/2 c  Golden raisins
    1/3 c  Candied lemon peel, chopped
    1/4 c  Butter, melted
    1/4 c  Sugar, powdered
  Preheat oven to 350 degrees F. Sift together the flour, baking powder,
  sugar, salt, mace, and crushed cardamon seeds. Stir in the ground
  almonds. Cut in the soft butter until the mixture looks something
  like coarse sand. In a blender, cream the egg with the cream cheese,
  vanilla, almond extract, and brandy. Pour it into a bowl and stir in
  the dried fruit. Gradually stir in the flour mixture until everything
  is is well blended. Work the dough into a ball and turn it out on a
  lightly floured board. Knead it for a few minutes until it is smooth,
  then place it in the refrigerator for at least 15 minutes.  (You can
  store the dough in the refrigerator for several days, then take it
  out to bake when ever you like.) Shape the dough into a flat, oval
  loaf, about 10 inches long and eight inches wide. With the blunt edge
  of a knife, crease the loaf about 1/2 inch off center, down the
  length of it.  Fold the smaller side of the creased loaf over the
  wider side. Brush the top of the folded loaf with the melted butter.
  Place the stollen loaf on an ungreased cookie sheet and bake for
  about 45 minutes, until it starts to turn brown on the outside.
  Remove and allow to cool a little bit. Dust lightly with powdered
  (i.e., confectioner's) sugar.

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Recipe ID 46090 (Apr 03, 2005)

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