Home Made German Strollen
|Active dry yeast/1 1/2 teaspoons active dry yeast||1⁄8 Ounce (1/2 Cake Compressed)|
|Warm milk||2⁄3 Cup (10.67 tbs)|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Grated lemon rind||1 Tablespoon|
|Chopped candied peel||1⁄3 Cup (5.33 tbs)|
|Currants||1⁄3 Cup (5.33 tbs)|
|Raisins||1⁄3 Cup (5.33 tbs)|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
|Egg||1⁄2 , well beaten|
|Confectionery sugar||2 Tablespoon|
Stir the yeast and 1/4 teaspoon sugar into the warm milk until well mixed, then add 1/2 cup of the flour.
Cover and leave in a warm place until mixture is frothy.
This will take about 20 minutes for compressed yeast and 30 minutes for dry yeast.
Mix the remaining flour with the salt and rub in the margarine until it resembles fine breadcrumbs; then add all the prepared fruit and nuts.
Add the yeast batter and the beaten egg to the flour and mix thoroughly to give a fairly soft dough.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it is smooth and no longer sticky.
Try not to add any extra flour.
Place the dough in a lightly oiled plastic bag and loosely tie the ends.
Leave it to rise until doubled in size.
This will take 45-60 minutes in a warm place, or about 2 hours at room temperature.
Turn the risen dough onto a lightly floured surface, punch down and knead for about 3 minutes until smooth.
Roll out the dough to a flat oval shape about 9 inches by 7 inches then mark a dent lengthwise with the rolling pin.
Fold the dough over like folding an omelette, then place it on a greased baking sheet.
Cover the Stollen with oiled plastic wrap and leave to rise in a warm place for about 40 minutes until doubled in size.
Bake toward the top of a moderately hot oven (400°F) for about 30 minutes until it is well risen and browned.
Place on a cake rack and leave to cool.
Dust thickly with confectioners' sugar before serving.