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Stollen - From Germany

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  • StephenATL
    STOLLEN - GERMAN CHRISTMAS BREAD 1 cup golden raisins 1 cup dates ¼ cup Napoleon cognac 6½ cups plain flour 1 cup sugar 2 pkgs. yeast 1 cup milk ¼ cup water
    Message 1 of 1 , Dec 1, 2002
      STOLLEN - GERMAN CHRISTMAS BREAD
      1 cup golden raisins
      1 cup dates
      ¼ cup Napoleon cognac
      6½ cups plain flour
      1 cup sugar
      2 pkgs. yeast
      1 cup milk
      ¼ cup water
      ½ tsp. salt
      ¾ cup butter (1½ sticks)
      8 oz. can almond filling
      2 large eggs
      1 tsp. almond extract
      1½ cup slivered almonds
      ¾ cup butter, melted (1½ sticks)
      Sliced almonds, Powdered sugar

      1. Combine raisins, dates and cognac in a sauce pan and heat to boiling;
      remove from heat and cool to room temperature.
      2. Combine yeast, ¼ cup warm water and 1 tbl. sugar; dissolve and mix
      well. Set aside in warm area.
      3. Heat milk, water and ¾ butter until very warm.
      4. Combine 2 cups flour, ¾ cup sugar and the salt. Mix well. Slowly
      blend in milk mixture. Add yeast and mix well. Beat in almond filling,
      eggs, almond extract and 1 cup flour. Add raisins and slivered almonds.
      Add enough remaining flour to form a dough that is not sticky. Knead 15
      minutes. Let rise 1-2 hours, depending on yeast directions.
      5. Punch dough down, divide in half; cover one half. Roll remaining half
      into a 16x10x½ rectangle. Brush surface w/ melted butter. Fold one long
      side to center. Brush again w/butter. Fold other side 2/3 over first
      side. Tuck ends under and seal; press down on ends and shape into a
      rounded point. Brush entire surface w/ butter.
      6. Place loaf on greased baking sheet. Repeat process w/ remaining
      dough. Cover both loaves w/towels and let rise. Bake at 350? until
      golden brown, 40-50 mins. Place loaves on wire racks over baking sheets.
      Using toothpick, punch holes all over loaves. Brush w/remaining butter,
      sprinkle well with powered sugar and decorate w/slivered almonds. Cool
      completely, wrap well and store. Yield: two large loaves.
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