recipes@decwrl.UUCP (12/19/86)
STOLLEN(B) USENET Cookbook STOLLEN(B)
STOLLEN
STOLLEN - Traditional German Christmas bread
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.
INGREDIENTS (Makes 1 large or 2
1/4 oz active dried yeast (1 package)
3/4 cup warm water
1/2 cup granulated sugar
3 large eggs
1 egg yolk
1/2 cup soft butter
3 1/2 cups
flour
1 cup chopped blanched almonds
1/2 cup citronat (candied lemon peel), cut into small
pieces
1/2 cup orangenat (candied orange peel), cut into small
pieces
1/2 cup raisins
1 Tbsp grated lemon peel
PROCEDURE
(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
traditionaliasts 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.
CONTRIBUTOR
Aviva Garrett
Santa Cruz, California, USA
Excelan, Inc., San Jose, California
{ucbvax!mtxinu ihnp4!cae780}!excelan!aviva