8 lbs flour (4 cups =1lb)*
2 1/2 lbs butter or shortening or 1/2 and 1/2 (5 cups)*
2 quarts milk 6 egg, you can use more if you have them
1 1/4 lbs granulated sugar (2 cups=1 lb)*
2 lbs currants
2 lbs raisins
1/2 lb shelled almonds, chopped fine
1/4 lb citron, chopped fine
grated rind of 2 lemons
1 tablespoon salt
1 tsp ground mace
1/4 lb fresh yeast
The day before: Prepare and weigh off and set (out) warm flour, raisins, and the eggs and yeast, set cold .
The day before you wish to bake, take your yeast and crumble it up in a dish and put some lukewarm water on it; let milk get warm (heat it). Then take about 1/3 of the heated milk, Add in some of the flour and your yeast and let it be about as thick as pancake batter. Set in a warm place where it will rise fast.(set aside)
Then take your flour and knead in your shortening like for pie (dough) with your hands; pour over the other 2/3 of the heated milk and now put in sugar, nuts and your spices. At last add eggs, unbeaten, and raisins, then your yeast. Then knead just like bread until it comes from your hands. Set in a warm place to raise.
You can put it down( press down with the heels of your hands) once and if you form the loaves like Parker House Rolls 2 or more so you should bake them 1 hour-no more heat than for bread. (350 degrees)*
After I take then out of the oven I put on hot butter and sieve powdered sugar over or make a white frosting as for cake; put on nuts , ground, or coconut and candied cherries cut up. This will make about 6-8 loaves of stollen. Don't make them too big.
Hope you will have good luck. If you bake bread you can bake this. Don't be afraid. Mrs H.L. Barth
*used Joys of Cooking cookbook as a reference