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Date & Almond Stollen

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Ingredients
  Sugar 60 Gram (1/4 Cup)
  Warm milk 250 Gram (1 Cup, 110 F, 43°C)
  Active dry yeast 1⁄2 Ounce (2 Packages, 0.25 Ounce Each)
  All purpose flour 500 Gram (3 1/3 Cup)
  Salt 1 Pinch
  Eggs 2
  Butter 150 Gram, softened (1/2 Cup Plus 2 Tablespoons)
  Almonds 50 Gram, chopped (1/2 Cup)
  Grated lemon peel 1 Tablespoon (Peel Of 1 Lemon)
  Cornstarch 25 Gram (1/4 Cup)
  Milk 450 Milliliter (Scant 2 Cups)
  Egg yolk 1
  Sugar 100 Gram (1/2 Cup)
  Finely chopped dates 250 Gram (1 1/4 Cup)
  Butter 15 Gram (1 Tablespoon)
  Egg white 1
  Powdered sugar 200 Gram, sifted (1 2/3 Cup)
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Toasted sliced almonds 3 Tablespoon
Directions

1. For the dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
2. Let stand 5 minutes or until the surface is frothy.
3. Stir gently to moisten any dry particles remaining on top.
4. Sift flour and salt into a large bowl.
5. In a medium bowl, beat eggs, remaining sugar, butter, almonds and lemon peel.
6. Stir in yeast mixture.
7. Add to flour mixture, combining to make a dough.
8. On a floured surface, knead dough until smooth, 5 to 10 minutes.
9. Cover and let rise in a warm place 30 minutes.
10. To make filling, blend cornstarch with a little milk, egg yolk and sugar in a medium bowl.
11. Put dates and remaining milk into a small saucepan; bring to a boil.
12. Stir milk and dates into cornstarch mixture; add butter.
13. Return to saucepan and bring to a boil, stirring constantly until thickened.
14. Cool, stirring occasionally to prevent a skin forming.
15. Grease a baking sheet.
16. On a floured surface, knead dough; roll out 1/2 inch (1 cm) thick.
17. Spread date mixture evenly over dough.
18. Roll opposite edges to meet at center; press together to flatten center.
19. Place on greased baking sheet; let stand 20 minutes.
20. Preheat oven to 400°F (205°C).
21. Bake stollen 1 hour or until a rich brown.
22. Transfer to a rack.
23. To make frosting, put egg white into a medium bowl; beat in powdered sugar and lemon juice.
24. Frost stollen while still warm.
25. Sprinkle with sliced almonds before frosting sets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Interest: 
Party

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