German Stollen

Discussion in 'Food and nutrition' started by Terry Pulliam, Dec 26, 2005.

  1. German Stollen

    desserts

    14 ounces active baker's yeast
    3/4 cup warm water
    1/2 cup granulated sugar
    3 large eggs
    1 egg yolk
    1/2 cup butter; softened
    3 1/2 cups flour
    1 cup blanched almonds; chopped
    1/2 cup candied lemon peel; cut into small ; pieces
    1/2 cup candied orange peel; cut into small ; pieces
    1/2 cup raisins
    1 tablespoon grated lemon peel

    Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg
    yolk, butter and half the flour. Beat for 10 mins. 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 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 one egg white and 1
    tablespoon water. Let rise until doubled in size (about 45 - 60 mins.)
    Bake
    30 - 35 mins. at 375F.

    You can also make them in normal bread pans, but increase the baking time
    somewhat.

    - - - - - - - - - - - - - - - - - -

    Contributor: Aviva Garrett (via mod.recipes)

    Yield: 1 serving

    Preparation Time: 0:00


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