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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma Pezze's Poppyseed or Nut Stollen Recipe

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This recipe for Grandma Pezze's Poppyseed or Nut Stollen is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1/2 cup milk
3 T. sugar
dash of salt
3 large egg yolks - slightly beaten
1/4 cup warm water (105º to 115º)
1 package dry yeast
3 1/2 cups flour
Directions:
Directions:
Heat milk, add butter to melt, add sugar and salt.

Dissolve yeast in the warm water.

When the milk mixture cools to warm, add the egg yolks and dissolved yeast.

Add 2 cups of flour and beat 200 strokes with a large spoon (or improvise with your Kitchen Aid!).

Beat in the rest of the flour until the dough is well mixed.

Refrigerate for 8 hours or overnight.

Preheat oven to 350º.

Divide dough into 3 equal parts

Roll out to make a rectangle. (use cookie sheet as guide)

Spread with poppyseed or nut filling (see personal Notes)

Fold in short sides and roll up.

Brush with melted butter and put in warm place to rise until dough expands by 1/3rd.

Bake for 30 minutes. Brush with butter again.
Number Of Servings:
Number Of Servings:
3 Stollen
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
POPPYSEED FILLING - use 1 can of Solo poppy seed filling for each stollen. Be sure to dip spoon in water so it spreads more easily.

NUT FILLING - mix 4 well beaten egg whites with 1 1/2 cups sugar and 3/4 pound ground walnuts. (Makes enough for 3 stollen).

 

 

 

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