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Christmas Stollen

Southern.Crockpot's picture
Ingredients
  Yeast 1⁄2 Ounce (2 Packages)
  Seedless raisins 1 Pound
  Currants 1 Pound
  Flour 11 Cup (176 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 6 , beaten
  Melted butter 1 1⁄2 Cup (24 tbs)
  Lemon juice 3 Tablespoon
  Grated lemon peel 1 Teaspoon
  Cognac 3 Tablespoon
  Chopped blanched almonds 1⁄4 Pound
  Finely chopped citron 1⁄2 Pound
  Confectioners sugar 1⁄2 Cup (8 tbs)
Directions

Dissolve the yeast in 1/2 cup lukewarm water.
Combine the raisins and currants in a bowl and cover with boiling water.
Let stand for 5 minutes, then drain.
Rinse and drain again.
Sift the flour, sugar, salt and spices together into a large bowl.
Add the milk, eggs, 1 1/4 cups melted butter, lemon juice, lemon peel, 1 tablespoon cognac and yeast and stir until well mixed.
Add the almonds, citron and raisin mixture and mix well.
Cover the bowl and let stand in a warm place for 12 hours.
Turn out onto a lightly floured surface and knead lightly.
Divide in 2 parts.
Shape each part into a crescent and place on a greased cookie sheet.
Cover and let rise until doubled in bulk.
Bake at 350 degrees for 1 hour, then cool.
Mix remaining butter, remaining cognac and confectioners' sugar until smooth and frost loaves.

Recipe Summary

Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Bread
Ingredient: 
Egg

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