Ingredients: |
Ingredients: First you gotta buy:
3/4 cup butter
1/2 cup sugar
1 tsp. salt
1/2 tsp nutmeg
1/2 tsp mace
grated rind of 1 lemon and 1 orange
1/3 cup brandy
2 eggs
1 cup milk (room temp)
1 TBS yeat plus 1 tsp sugar: mix
1/4 cup warm water (not too warm, just comfy)
1 cup raisins
1 cup currants
1 cup red candied cherries (cut in half)* see notes
1 cup green pineapple ( cut in small pieces)
1 cup blanched, sliced, toasted almonds
1/2 cup melted butter to paint the baking stollens
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Directions: |
Directions:Prepare fruit: Place all fruit in a bowl with almonds. Some people toss with 1 TBS flour! Set aside.
Now you gotta do:
Cream butter,sugar until fluffy.Combine yeast, 1 tsp sugar and warm water and allow to proof. Blend in salt, nutmeg, mace and lemon and orange peel. Add eggs, one at a time, beating well. To the creamed mixture add brandy, milk and yeast mixture;beat well and begin adding flour 1/2 to 1 cup at a time while beating. After 2 1/2 cups flour have been added beat well and switch to a dough hook or a good strong pair of hands and arms and a wooden spoon. Add 2/12 more cups of flour slowly, beating after each addition. Stir in prepared fruit (takes patience and strength) adding small amounts of flour as needed. Make sure the fruit is well distributed. Turn dough into a large (or two) greased bowl, turning dough to grease all around. Cover with plastic wrap and place in a warm, draft free place for 8 hours.
Flour a bread board well and gently turn dough out onto board. Divide into 4-6 equal pieces and shape into crescent shapes. Don't over handle the dough at this stage (no more kneading). Place crescents on greased cookie sheets; cover with plastic wrap or waxed paper and a towel and allow to rise 1 hour.
Bake in a 300 degree oven about 40 minutes or when looks light brown. Brush several times during the baking with melted butter. Cool on racks and dust with powdered sugar.
Now you gotta eat!
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Personal
Notes: |
Personal
Notes: *Use what candied fruit you can find but not citron (ugh). Dried fruit works well also, making a less sweet stollen.
Auntie Nan/Mom/Sister began making this back in the 1960's to celebrate our German grandfather: Roy Becker. Candace took up the challenge in 1974. Both of us make stollen for friends and family and there is a tradition in the family that no stollen is eaten until Thanksgiving morning. Some people cheat, but I'm not naming names.
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This recipe for STOLLEN is from