MAKES 1 LARGE OR 2 SMALL
1/4 oz Active dried yeast; (1
-package)
3/4 c Warm water
1/2 c Granulated sugar
3 lg Eggs
1 Egg yolk
1/2 c Soft butter
3 1/2 c Flour
1 c Chopped blanched almonds
1/2 c Citronat (candied lemon
-peel); cut into small
-pieces
1/2 c Orangenat (candied orange
-peel); cut into small
-pieces
1/2 c Raisins; optional
1 tb Grated lemon peel
Germans traditionally eat Stollen around Christmastime. This recipe comes
from someone I went to school with. She, and her parents, who are from
southern Germany, recommended it as quite an authentic recipe. It is indeed
a very tasty and rich bread.
(1) Dissolve the yeast in the water and proof it.
(2) Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for
10 minutes.
(3) Blend in the remaining flour, nuts, fruits, and peel.
(4) Let rise about 1 1/2 hours, until doubled.
(5) Punch down, cover, and refrigerate overnight.
(6) Knead the dough.
(7) Roll into one or two rectangles, butter it, and fold over the edges to
make a rolled loaf.
(8) Place on a greased cookie sheet with the folded edges down. Spread with
a combination of 1 egg white and 1 Tbsp water. Let rise until doubled in
size (45 to 60 minutes).
(9) Bake 30-35 minutes at 375 deg. F until golden brown. NOTES My loaves of
stollen come out somewhat wide and short. Some traditionalists make them
long and narrow. You can also make them in normal bread pans instead of on
cookies sheets, in which case you should increase the baking time somewhat.
RATING Difficulty: moderate. Time: hand-on time: 30 minutes; ris- ing
times: 1 1/2 hours + overnight + 1 hour; baking time: 30-35 minutes.
Precision: measure the ingredients, though you can experiment with the
fruits and nuts.
Yields
1 Servings
