Stollen 5 Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 Cakes: , (0.6 ounce each) compressed yeast
1 1/2 cup: Plus 2 Tbsp lukewarm milk,
3 1/3 cup: Flour,
4 ounce: Butter, room temperature
4 ounce: Margarine, room temperature
2/3 cup: Sugar,
2 tsp: Salt,
3 1/3 cup: Flour Grated peel of 1 lemon,
1/2 tsp: Each butter flavoring and almond extract,
1 cup: Sliced almonds,
1 cup: Raisins, washed and soaked in rum overnight
1/2 cup: Each candied lemon and orange peels,
Directions:
Crumble yeast into lukewarm milk and stir until dissolved. Stir in 3
1/3 cups flour. Cover and let rise 20 minutes.
In large mixer bowl, beat together the butter, margarine, sugar,
salt, 3 1/3 cups flour, grated lemon peel and flavorings. (Mixture
will be very stiff).
Add yeast mixture and mix well at slow speed until well combined. Add
almonds, drained raisins and candied peels. Let dough rest for 30
minutes until increased in volume by about 1/4.
Divide dough in half. Roll down the center of the dough, leaving a
thick ridge at the top and a slightly thinner ridge at the bottom.
Fold in sides to form a square, then fold bottom ridge up to meet the
top ridge, pressing lightly to seal. Repeat with second half of
dough.
Transfer breads to greased baking sheets. Cover and let rise about
30 to 40 minutes or until dough has increased in volume by 1/4.
Bake at 330 F. about 45 minutes, until golden brown and a knitting
needle inserted into bread comes out clean. Wash with melted butter.
Sift with confectioners sugar.
(Bread can be frozen. Sift more confectioners sugar over bread
before serving.) Makes 2 stollen, about 24 servings total.
Copied without permission from the Columbus Dispatch, Wednesday,
9/7/93 Food Section. Note: This recipe was tested in the Dispatch
kitchen and adjustments made for home kitchens.
(From Hoffmannbecks Old World Bakery, Columbus, Ohio) From: Dan
Klepach Date: 12 Dec 95
Source from luhu.jp
1/3 cups flour. Cover and let rise 20 minutes.
In large mixer bowl, beat together the butter, margarine, sugar,
salt, 3 1/3 cups flour, grated lemon peel and flavorings. (Mixture
will be very stiff).
Add yeast mixture and mix well at slow speed until well combined. Add
almonds, drained raisins and candied peels. Let dough rest for 30
minutes until increased in volume by about 1/4.
Divide dough in half. Roll down the center of the dough, leaving a
thick ridge at the top and a slightly thinner ridge at the bottom.
Fold in sides to form a square, then fold bottom ridge up to meet the
top ridge, pressing lightly to seal. Repeat with second half of
dough.
Transfer breads to greased baking sheets. Cover and let rise about
30 to 40 minutes or until dough has increased in volume by 1/4.
Bake at 330 F. about 45 minutes, until golden brown and a knitting
needle inserted into bread comes out clean. Wash with melted butter.
Sift with confectioners sugar.
(Bread can be frozen. Sift more confectioners sugar over bread
before serving.) Makes 2 stollen, about 24 servings total.
Copied without permission from the Columbus Dispatch, Wednesday,
9/7/93 Food Section. Note: This recipe was tested in the Dispatch
kitchen and adjustments made for home kitchens.
(From Hoffmannbecks Old World Bakery, Columbus, Ohio) From: Dan
Klepach Date: 12 Dec 95
Source from luhu.jp