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German Stollen

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Ingredients
  Cake compressed yeast 1
  Lukewarm 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 all purpose 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 yeast in water.
Melt butter in milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of the flour.
Add egg; beat well.
Stir in yeast, fruits, peels, nuts.
Add enough remaining flour to make soft dough.
Turn out on lightly floured surface.
Cover; let rise 10 minutes.
Then, knead 5 to 8 minutes.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise till double, 1 1/2 hours.
Punch down; turn out on lightly floured surface; divide in 3 equal parts.
Cover; let rest 10 minutes.
Roll each part into a 12x7 inch rectangle.
Without stretching, fold long side over to within 1 inch of opposite side; seal.
Place on greased baking sheets.
Cover; let rise till almost double, 30 to 45 minutes.
Bake at 375° for 20 to 25 minutes, or till golden brown.
While warm, brush with Glaze: Mix 2 cups sifted confectioner's sugar, 1/4 CUP hot water, 1 teaspoon butter.
Makes 3 loaves.

Recipe Summary

Cuisine: 
German
Course: 
Dessert
Method: 
Baked

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