Sourdough Dresden-style German Stollen Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
1/3 cup: Candied orange peel,
Finely chopped,
1/2 cup: Milk,
2 cup: Sourdough starter sponge*,
1/2 cup: Golden raisins,
1/2 cup: Seedless raisins,
1/2 cup: Currants,
1/2 cup: Slivered almonds,
1/2 tsp: Salt,
1 tsp: Almond flavoring,
1 tsp: Grated lemon peel,
5 cup: All-purpose flour, unsifted
1: Egg white, beat w/1 Tb water
1/4 cup: Butter, melted
1/3 cup: Powdered sugar,
, more or less
2: Eggs,
Directions:
In small pan combine milk, butter and sugar. Place over medium heat
and bring mixture to scalding, stirring to dissolve the sugar. Set
aside to cool. Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until well blended.
Add salt, almond flavoring, lemon peel and 3 cups of the flour. Mix
until well-blended. Stir in orange peel, raisins, currants and
almonds. Add enough flour to knead. Turn out onto a floured board
and knead until smooth and elastic, about 10 minutes. Turn dough over
in a greased bowl. Cover and let rise in a warm place until double
in size. Punch dough down; divide in half. On a lightly greased
baking sheet shape the dough, each half, into a 7x9-inch oval, about
1 inch thick. Brush the surface with some of the egg-white mixture,
then crease ovals and fold them lengthwise, but not all the way over
leaving a 2" lap on bottom. Brush top with egg-white mixture . Cover
and let rise until double in size. Bake in 375F oven for 40 minutes
or until richly browned. Brush top with melted butter and sift the
powdered sugar over top. Return Stollens to oven and beke 3 minutes
longer to set sugar. Cool on wire racks. *Take sourdough starter out
of refrigerator the night before and mix with 2 cups water, 2 cups
flour and 1 tablespoon sugar. Cover. Let set overnight. Next
morning put original amount of starter back in refrigerator and use
the rest for the stollen.
Source from luhu.jp
and bring mixture to scalding, stirring to dissolve the sugar. Set
aside to cool. Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until well blended.
Add salt, almond flavoring, lemon peel and 3 cups of the flour. Mix
until well-blended. Stir in orange peel, raisins, currants and
almonds. Add enough flour to knead. Turn out onto a floured board
and knead until smooth and elastic, about 10 minutes. Turn dough over
in a greased bowl. Cover and let rise in a warm place until double
in size. Punch dough down; divide in half. On a lightly greased
baking sheet shape the dough, each half, into a 7x9-inch oval, about
1 inch thick. Brush the surface with some of the egg-white mixture,
then crease ovals and fold them lengthwise, but not all the way over
leaving a 2" lap on bottom. Brush top with egg-white mixture . Cover
and let rise until double in size. Bake in 375F oven for 40 minutes
or until richly browned. Brush top with melted butter and sift the
powdered sugar over top. Return Stollens to oven and beke 3 minutes
longer to set sugar. Cool on wire racks. *Take sourdough starter out
of refrigerator the night before and mix with 2 cups water, 2 cups
flour and 1 tablespoon sugar. Cover. Let set overnight. Next
morning put original amount of starter back in refrigerator and use
the rest for the stollen.
Source from luhu.jp