Stollen
Stollen
1/2 cup milk
1/4 cup sugar
1 teaspoon salt
2 tablespoons shortening
1/4 cup warm (not hot) water
1 package or cake yeast
3 cups sifted flour
1 egg, beaten
1/2 cup chopped blanched almonds
1/4 cup finely cut candied citron
1/4 cup finely cut candied cherries
1 teaspoon grated lemon rind
1 tablespoon soft butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Pinch cardamon (optional)
Scald milk and stir in sugar, salt and shortening. Cool to lukewarm. Measure water into bowl (warm, not hot, for dry yeast; lukewarm water for compressed yeast). Sprinkle or crumble in the yeast. Stir until dissolved and add lukewarm milk mixture and egg. Stir in 1 cup flour and almonds, citron, cherries and lemon rind. Stir in remaining flour. Turn dough out on lightly floured board and knead, adding more flour if needed to make a soft dough.
Knead until dough is smooth and elastic, about 5 minutes. Shape into a smooth ball. Place in lightly greased bowl and brush top with melted shortening. Cover and let rise in warm place, free from draft, until doubled in size. Punch down; cover and let rest 5 to 10 minutes. With palms of hands press dough into oval shape a scant half-inch thick. Spread half of oval with soft butter. Mix sugar and cinnamon and sprinkle on top. fold the unspread half of the oval over the sugar and cinnamon half, making the edges even. Lift to a lightly greased baking sheet. curve the ends slightly. Press down the folded edge, not the open edge. This helps keep its shape as it rises and bakes. cover and let rise until doubled... about 1 1/4 hours.
Bake in a 350-degree oven for 30 to 35 minutes. Remove from baking sheet. When cool, frost with powdered sugar frosting and decorate with sliced candied cherries and slivered almonds.
1/2 cup milk
1/4 cup sugar
1 teaspoon salt
2 tablespoons shortening
1/4 cup warm (not hot) water
1 package or cake yeast
3 cups sifted flour
1 egg, beaten
1/2 cup chopped blanched almonds
1/4 cup finely cut candied citron
1/4 cup finely cut candied cherries
1 teaspoon grated lemon rind
1 tablespoon soft butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Pinch cardamon (optional)
Scald milk and stir in sugar, salt and shortening. Cool to lukewarm. Measure water into bowl (warm, not hot, for dry yeast; lukewarm water for compressed yeast). Sprinkle or crumble in the yeast. Stir until dissolved and add lukewarm milk mixture and egg. Stir in 1 cup flour and almonds, citron, cherries and lemon rind. Stir in remaining flour. Turn dough out on lightly floured board and knead, adding more flour if needed to make a soft dough.
Knead until dough is smooth and elastic, about 5 minutes. Shape into a smooth ball. Place in lightly greased bowl and brush top with melted shortening. Cover and let rise in warm place, free from draft, until doubled in size. Punch down; cover and let rest 5 to 10 minutes. With palms of hands press dough into oval shape a scant half-inch thick. Spread half of oval with soft butter. Mix sugar and cinnamon and sprinkle on top. fold the unspread half of the oval over the sugar and cinnamon half, making the edges even. Lift to a lightly greased baking sheet. curve the ends slightly. Press down the folded edge, not the open edge. This helps keep its shape as it rises and bakes. cover and let rise until doubled... about 1 1/4 hours.
Bake in a 350-degree oven for 30 to 35 minutes. Remove from baking sheet. When cool, frost with powdered sugar frosting and decorate with sliced candied cherries and slivered almonds.
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