"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Christmas Stollen.... A German Favorite Recipe

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This recipe for Christmas Stollen.... A German Favorite, by , is from The CBPO Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Ginter; rural carrier sub
Added: Sunday, March 16, 2008


1 envelope active dry yeast
1/4 C. very warm water
1/2 C sugar
1/2 tsp. salt
1 tsp. almond extract
2 eggs
1 C. chopped citron
1 C. chopped mixed candied fruits
1/2 C. chopped almond's
3/4 C. milk
3/4 C. Butter
1 TBS grated lemon rind
5 to 5 1/2 C. sifted flour
1 C. raisins
1/2 C. candied red cherries
confectioners sugar

1. Combine yeast with 1/4 C. warm water. stir in 1/2 tsp. of sugar. Stir until dissolved and let stand 10 minutes.

2. Heat milk with remaining sugar , salt and 1/2 C. butter in a small saucepan until lukewarm; combine with yeast mixture in large bowl.

3. stir in almonds extract, lemon rind and eggs. Beat in flour to make a soft dough; turn onto lightly floured surface. Knead until smooth and elastic, about 10 mins. ,using enough of the remaining flour to keep the dough from sticking.

4.Place in a butter bowl ;turn buttered side up. Cover with a towel and let rise in a warm place until double in bulk; about 1 hour

5. Punch down, turn onto a lightly floured surface; knead a few times. Invert bowl over dough and let rest 10 minutes. Knead candied fruits, raisin, citron, cherries, and almond's into dough until evenly distributed. Divide in half; roll each half into a 12x8" oval; fold each in half by bringing one end of the oval over to within 1/2 inch from the edge of the other end. place on one large or two small buttered cookie sheets.

6. Let rise again in a warm place, 45 mins. or until double in bulk.

7. Bake at 375 for 20 mins, brush with remaining butter. bake 10 mins. longer or until golden brown and sound hollow when tapped. cool completely then sprinkle with confectioners sugar or a thin glaze.




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