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German Stollen

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  Active dry yeast/1 cake compressed yeast 1 Tablespoon (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs), scalded
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Sifted all purpose flour 4 1⁄2 Cup (72 tbs)
  Slightly-beaten egg 1
  Seedless raisins 1 Cup (16 tbs)
  Currants 1⁄4 Cup (4 tbs)
  Chopped mixed candied fruits 1⁄4 Cup (4 tbs)
  Grated orange peel 2 Tablespoon
  Grated lemon peel 1 Tablespoon
  Chopped blanched almonds 1⁄4 Cup (4 tbs)
  Glaze 1 Tablespoon

Soften active dry yeast in warm water (110°) or compressed yeast in lukewarm water (85°).
Combine milk, butter, sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of the flour; beat well.
Add the softened yeast and egg; beat well.
Stir in fruits, peels, and nuts.
Add enough of the remaining flour to make soft dough.
Turn out on a lightly floured surface.
Knead till smooth and elastic (about 8 to 10 minutes).
Place in a greased bowl, turning once to grease surface of dough.
Cover and let rise in a warm place till double (about 1 3/4 hours).
Punch down; turn out on a lightly floured surface.
Divide in 3 equal parts.
Cover; let rest 10 minutes.
Roll each of the 3 parts to a 10x6-inch rectangle.
Without stretching, fold the long side over to within 1 inch of the opposite side; seal edge.
Place on greased baking sheets.
Cover and let rise in a warm place till almost double (about 1 hour).
Bake in a moderate oven (375°) for 15 to 20 minutes or till golden brown.
While warm, brush with Glaze.

Recipe Summary

Cook Time: 
20 Minutes

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