German StollenFrom lor 8 years ago
- 1/2 cup Chopped candied citron shopping list
- 1/4 cup Chopped candied angelica shopping list
- 1/2 cup golden raisins shopping list
- boiling water shopping list
- 8 Tbsp. butter shopping list
- 2 pkgs. dry yeast shopping list
- 1 cup milk - warmed shopping list
- 1 tsp. salt shopping list
- 2 eggs; slightly beaten shopping list
- 2/3 cup granulated sugar shopping list
- 1/2 tsp. mace shopping list
- 1/4 tsp. ground cardamom shopping list
- 5-1/2 cups all-purpose flour (approximately) shopping list
- 3/4 cup slivered blanched almonds shopping list
- 3 Tbsp. confectioners' sugar shopping list
How to make it
- Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand.
- Melt the butter and let cool to lukewarm.
- Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve.
- Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well.
- Add 2 cups of the flour and beat vigorously until smooth.
- Add 3 more cups flour, 1 cup at a time, beating well after each.
- After adding the last cup, beat until the dough holds together in a shaggy ball.
- Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky.
- Let rest for 10 minutes.
- Drain the fruits and raisins in a strainer and press firmly to remove
- excess water.
- Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic.
- Add a little more flour as necessary to keep it from being too sticky.
- Place in a greased bowl, and turn the dough about to coat all surfaces.
- Cover and let rise until double in bulk. (This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen.)
- Punch the dough down and divide in half.
- Shape and pat each piece into an oval about 10 inches long and 4-1/2 inches at the widest part.
- Fold almost in half the long way, bringing the upper edge only about 2/3 of the way over, so the bottom edge extends beyond the top.
- Place the loaves on a greased baking sheet, leaving several inches
- between them.
- Cover lightly and let rise for 45 minutes.
- Bake in a preheated 350F oven for about 40 - 45 minutes, until nicely browned.
- Remove from the oven and transfer to racks to cool.
- Allow the Stollen to cool before dusting with confectioners' sugar sprinkled through a sieve.
People Who Like This Dish 14
The Cooklor Toronto, Canada
The Rating2 people
I don't know who "stollen' it but I am stealing it back! Good post tymystic_river1 in Bradenton loved it