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German Stollen

Holiday.Cook's picture
Ingredients
  Active dry yeast/1 cake compressed yeast 1⁄4 Ounce (1 Package)
  Water 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs), scalded
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Ground cardamom 1⁄4 Teaspoon
  Sifted enriched flour 5 Cup (80 tbs)
  Egg 1
  Seedless raisins 1 Cup (16 tbs)
  Currants 1⁄2 Cup (8 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)
Directions

Soften active dry yeast in 1/4 cup warm water or compressed yeast in 1/4 cup lukewarm water.
Melt butter in hot milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of the flour.
Add egg and beat well.
Stir in softened yeast, fruits, peels, and nuts.
Add remaining flour to make soft dough.
Turn out on lightly floured surface.
Cover and let rest 10 minutes.
Knead 5 to 8 minutes or till smooth and satiny.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double, about 1 1/2 hours.
Punch down; turn out on lightly floured surface and divide in 3 equal parts.
Cover; let rest 10 minutes.
Roll each part into a 12x7-inch rectangle.
Without stretching dough, fold long side over to within 1 inch of opposite side to make typical stollen shape; seal edges.
Place on greased baking sheets.
Cover, and let rise till almost double, about 30 to 45 minutes.
Bake in moderate oven (375°) 20 to 25 minutes, or till golden brown.
While warm, brush with butter: sift confectioners' sugar over; or glaze as below.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
German
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin
Preparation Time: 
5 Minutes

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