Ingredients: |
Ingredients: 1 pkg yeast
3/4 cup warm water & 1/2 tsp sugar
1/2 cup sugar
1/2 tsp salt
3 eggs
1 egg, separated
1/2 cup butter
3-1/2 cups flour
1/2 cup chopped nuts (I use toasted pecans)
1/4 cup citron, chopped
1/4 cup candied cherries, chopped
1/4 cup raisins
1/4 cup golden raisins
1 tbsp lemon peel
1/2 cup plus 2 tbsp soft butter
|
Directions: |
Directions:Dissolve yeast in the 3/4 cup water with 1/2 tsp sugar in it. Let it sit until foamy. Add sugar, salt, eggs, egg yolk (save the egg white for later), 1/2 cup butter and 1-1/2 flour. Beat for 1/2 minute on low speed, scraping bowl often. Beat 10 minutes at medium speed. Combine fruit, nuts and rest of flour. Add to batter, beat for 3-4 minutes. Cover, let rise in a warm place until double . Stir down.. Cover bowl tightly and place in refrigerator for 8 hours. Remove from refrigerator Knead by hand 10 times. Press into a 12" circle. Spread half the circle with softened butter. Fold circle in half over the buttered half to form a half circle. Place on a greased baking sheet. Beat the reserved egg white with 1 tbsp water. Brush over the entire top of the stollen. Let rise until double. Bake at 375º until golden brown (Grandma's recipe doesn't say how long, I start checking at 30 minutes, but it can take up to 45).
Grandma's recipe says "Ice with white icing".
I stir together 2-1/2 cups powdered sugar, 1/4 cup soft butter, 1 tsp vanilla, 2-3 tbsp half n' half and beat until smooth. Frost when stollen is cool. |
Personal
Notes: |
Personal
Notes: Grandma always brought this to our house for Christmas morning breakfast when we were growing up. I love it, it brings back a lot of memories.
I have seen recipes over the years where they use almond paste instead of butter in the middle of the circle before folding. You can try that if you want to, but for those of us who had Grandma's stollen, the memories will be with butter.
|
This recipe for Grandma Helen's Stollen is from