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German Stollen

Country.Chef's picture
Ingredients
  Raisins 3⁄4 Cup (12 tbs)
  Chopped mixed candied fruit 1⁄2 Cup (8 tbs)
  Dried currants 1⁄4 Cup (4 tbs)
  Apple juice 3⁄4 Cup (12 tbs)
  All purpose flour 5 Cup (80 tbs), divided
  Active dry yeast 1⁄2 Ounce (2 Packages, 1/4 Ounce Each)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Eggs 2
  Grated orange peel 2 Tablespoon
  Grated lemon peel 1 Tablespoon
  Almond extract 1⁄2 Teaspoon
  Chopped almonds 1⁄2 Cup (8 tbs)
For glaze
  Confectioners sugar 1 Cup (16 tbs)
  Milk 4 Tablespoon
Directions

In a bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
In a mixing bowl, combine 1-1/2 cups of flour, yeast, sugar and salt; mix well.
In a saucepan, heat milk and butter to 120°-130° (butter does not need to melt).
Add to flour mixture; mix well.
Add eggs, grated peels and extract.
Beat on low speed until moistened; beat on medium for 3 minutes.
Stir in almonds, fruit mixture and enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; divide in half.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll each half into a 12-in.x 8-in.oval.
Fold one of the long sides over to within 1 in.of the opposite side; press edges lightly to seal.
Place on greased baking sheets.
Cover and let rise until almost doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown.
Cool on wire racks.
Dust with confectioners' sugar or combine glaze ingredients and drizzle over stollen.

Recipe Summary

Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Ingredient: 
Almond

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