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Christmas Stollen

birtle's picture
Ingredients
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Mace 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 6
  Lemon juice 3 Tablespoon
  Lemon peel 1 Teaspoon
  Cognac 3 Tablespoon
  Almonds 1⁄4 Pound
  Citron 1⁄2 Pound
  Confectioners sugar 1⁄2 Cup (8 tbs)
  Yeast 4 1⁄2 Teaspoon
  Raisins 1 Pound
  Currants 1 Pound
  Butter 1 1⁄2 Cup (24 tbs)
  Flour 1 1⁄2 Cup (24 tbs)
  Sugar 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1) Preheat oven to 350° F.
2) Take 1/2 cup lukewarm water and dissolve yeast in it.

MAKING
1) Take a bowl and combine in it currants and raisins.
2) Cover with boiling water. Let stand for about 5 minutes.
3) Drain the mixture and rinse well. Drain thoroughly again.
4) Take a large bowl and sift sugar, flour, spices and salt in it.
5) Add eggs, milk, 1 1/4 cups melted butter, lemon peel, lemon juice, yeast mixture and 1 tablespoon cognac. Stir nicely.
6) Add citron, almonds, currants and raisins. Mix well.
7) Knead dough on a board until nicely blended.
8) Cover and let stand in a warm place for about 12 hours.
9) Place dough on a lightly floured surface and knead lightly.
10) Divide dough into 2 parts.
11) Shape each part into a crescent and place on a grease cookie sheet.
12) Cover and let rise until double in bulk.
13) Bake for about 1 hour.
14) Transfer to a wire rack to cool completely.
15) Take a bowl and combine butter, cognac and confectioners' sugar in it. Mix until smooth.

SERVING
16) Frost the loaves with prepared mixture and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Holiday, Gourmet
Ingredient: 
Raisin
Preparation Time: 
5 Minutes
Cook Time: 
100 Minutes
Ready In: 
105 Minutes
Servings: 
16

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