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German Stollen Recipe |
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Ingredients: 4 to 4 1/2 cups all-purpose flour 1 package active dry yeast 1/4 teaspoon ground cardamon 1 1/4 cups milk 1/2 cup butter or margarine 1/4 cup granulated sugar 1 teaspoon salt 1 slightly beaten egg 1 cup raisin 1/4 cup chopped mixed candied fruits and peels 1/4 cup dried currants 2 tablespoons finely shredded orange peel 1 tablespoon finely shredded lemon peel 1 cup sifted powdered sugar 2 tablespoons hot water 1/2 teaspoon butter or margarine Oven 375o
Method In a large mixer bowl combine 2 cups of the flour, the yeast and cardamon. In a saucepan heat milk, the 1.2 cup butter, granulated sugar, and salt just till warm (115o to 120o) and butter is almost melted; stir constantly. Add to flour mixture. Add egg. Beat at low speed of electric mixer for 1/2 minute; scrape sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Stir in raisins, candied fruits and peels, currant, almonds, and orange and lemon peels.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 1 3/4 hours). Punch down; turn out onto a lightly floured surface. Divide into thirds. Cover; let rest 10 minutes.
Roll one third of the dough into a 10x6-inch rectangle. Without stretching, fold the long side over to within 1 inch of the opposite side; seal. Place on a greased baking sheet; repeat with remaining dough.
Cover; let rise till nearly double (about 1 hour). Bake in a a 375o oven for 18 to 20 minutes or till golden. Combine the powdered sugar, hot water, and 1.2 teaspoon butter or margarine brush over warm bread. Makes 3.
Per serving(1/48 of serving): 94 calories, 2 g protein, 16 g carbohydrates, 3 g fat, 74 mg sodium |
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