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Fruit Stollen Recipe

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This recipe for Fruit Stollen, by , is from Farm Kitchen - The Cornucopia, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edna Allspach Smith
Added: Wednesday, July 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c milk
1/2 c sugar
2 tsp. salt
1/4 c melted shortening
2 pkgs. yeast, active dry or compressed
1/2 c warm water
2 eggs, beaten
5 1/2 to 6 c sifted enriched flour
1/2 c chopped candied cherries
1/2 c chopped candied citron
2 tsp. grated lemon rind
1/2 c chopped blanched almonds

Directions:
Directions:
Scald milk; stir in sugar, salt, and shortening; cool to lukewarm. Dissolve yeast in water (use lukewarm water for compressed yeast). Add milk mixture and eggs. Stir in half of flour; beat until smooth. Add fruit and nuts. Stir in enough more flour to make a soft dough. Knead on lightly floured board until smooth and satiny, 8 - 10 minutes. Place in greased bowl; brush with soft shortening. Cover with a cloth. Let rise in warm place until doubled, about 1 1/4 hours. Punch down; turn sides into center. Divide in half; pat each half into 10 x 14 inch oval. Spread with butter. Fold in half lengthwise. Place on lightly greased baking sheet. Brush with butter. Let rise about 1 1/4 hours or until doubled. Bake in 350 degree F oven for 30 - 35 minutes. Makes two.

Preparation Time:
Preparation Time:
Lengthy, but worth it.
Personal Notes:
Personal Notes:
This recipe was cut from an unidentified publication on news print. It is a good holiday treat with the pretty fruit making a festive display. Webster's Dictionary tells us that stollen, a noun from German Cookery, is a sweetened bread made from raised dough, usually containing nuts, raisins and citron.

 

 

 

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