Sourdough dresden-style german stollen
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Sourdough dresden-style german stollen
  Sourdough    German  
Last updated 6/12/2012 1:23:41 AM. Recipe ID 56879. Report a problem with this recipe.
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      Title: Sourdough dresden-style german stollen
 Categories: Breads, Sourdough, German
      Yield: 2 Loaves
    1/3 c  Candied orange peel
           Finely chopped
    1/2 c  Milk
      2 c  Sourdough starter
    1/2 c  Golden raisins
    1/2 c  Seedless raisins
    1/2 c  Currants
    1/2 c  Slivered almonds
    1/2 ts Salt
      1 ts Almond flavoring
      1 ts Grated lemon peel
      5 c  All-purpose
           -flour, unsifted
      1    Egg white,beat w/1 Tb water
    1/4 c  Butter, melted
    1/3 c  Powdered sugar
           (more or less)
      2    Eggs
  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 beke 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.

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Recipe ID 56879 (Apr 03, 2005)

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