"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

German Christmas Stollen Recipe

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This recipe for German Christmas Stollen, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Bennett Kvach MacGregor


3/4c scalded milk
1/4 c sugar
1/2 t salt
1/4 butter
1/4 c warm water
1 pkg yeast
1 2 3/4 c flour
1/8 t cardamom
1/2 c raisins
1/4 c chopped citron
1/2 c chopped pecans
1 T melted butter

To scalded milk, add sugar, salt, and butter. Cool to lukewarm.
Measure warm water into a large warm bowl. Add yeast, stir until dissolved.
Add lukewarm milk mixture, 2 cups of flour and cardamom. Beat until smooth. Stir in remaining flour, raisins, citron and pecans.
Turn out onto a lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in a greased bowl, turning to grease the top.
Cover and let rise in a warm place until double. (about 1 hour)
Roll dough into oblong shape about 1/2 inch thick. Brush with melted butter.
Fold in half lengthwise on greased baking sheet.
Let rise in warm place until double about 45 minutes.
Bake 350 for 40 min. Ice with Powdered sugar frosting.

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Personal Notes:
From Margaret's collection




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