posted by Schmitty 11-11-99 3:34 AM
1 package dry yeast
3/4 cup warm milk
1/4 cup granulated sugar
1 teaspoon salt
4 tablespoons soft butter
3 cups white flour
1 tablespoon grated lemon rind
1/2 cup chopped almonds
3/4 cup candied fruit
1 cup confectioners' sugar
2 tablespoons lemon juice
Candied fruit and nuts
Stir yeast into 1/4 cup warm water and let stand for 5 minutes to dissolve.
Mix the milk, granulated sugar, salt, butter & eggs in a large mixing bowl. Add the dissolved yeast, beat thoroughly and add 1 1/2 cups of the flour beating until well blended.
Cover bowl and let rise in warm place for about 1 hour.
Add enough of the remaining flour so dough is easy to handle. Cover and chill in refrigerator for about 30 minutes.
Turn out onto lightly floured board and knead with the lemon rind, almonds and candied fruit for a few minutes.
Pat dough into an oval 1/4 inch thick. Fold the dough in half lengthwise bringing the upper half not quite to the edge of the lower half and press down along the edge to secure.
Place on buttered cookie sheets, cover and let double in bulk.
Preheat oven to 375 degrees.
Bake stollen for 35 minutes.
Mix the sugar, lemon juice and 1 to 2 tablespoons water and glaze the cake while it is still warm. Decorate with garnish of candied fruits and nuts.
Prepare the dough for the Christmas Stollen leaving out the lemon rind, almonds and candied fruit.
Roll it into a long cylinder about 1 inch in diameter.
Cut off 1 inch pieces and form them into balls. Dip each ball into melted butter and then into a mixture of cinnamon and sugar, using 1 tablespoon cinnamon to 1/2 cup sugar.
Arrange the balls in two layers in a buttered 10 inch tube pan, sprinkling each layer with chopped nuts and/or raisins.
Bake in preheated 350 degree oven for 50 to 60 minutes.
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