"The belly rules the mind."--Spanish Proverb

Stollen (Germany) Recipe

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This recipe for Stollen (Germany), by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie King - Atlantic Ward
Added: Monday, March 31, 2008


1 package active dry yeast
¼ cup cut-up candied
¾ cup warm water (105-115 degrees) cherries, if desired
½ cup sugar
¼ cup raisins
½ tsp. salt
1 Tbsp. grated lemon peel
3 eggs
¼ cup plus 2 Tbsp. soft butter
1 egg yolk (reserve white)
Quick White Icing
½ cup soft butter or margarine Blanched Almond halves
3 ½ cups all purpose flour
Pieces of citron
½ cup chopped blanched almonds Candied cherry halves
¼ cup cut-up citron

In large mixer bowl, dissolve yeast in warm water. Add sugar, salt, eggs, egg yolk, ½ cup butter and 1 ½ cups of the flour. Blend ½ minute on low speed, scraping bowl constantly. Beat 10 minutes on medium speed, scraping bowl occasionally.

Stir in remaining flour, ½ cup almonds, ¼ cup each citron, cherries, raisins and lemon peel. Scrap batter from side of bowl. Cover; let rise in warm place until doubled, about 1 ½ hours.

Stir down batter by beating 25 strokes. Cover bowl tightly; refrigerate at least 8 hours.

Turn dough on to well-floured board; turn to coat with flour. Divide dough in half. Press each half into oval, about 10X7 inches. Spread each with 3 Tbsp. butter. Fold lengthwise in half; press folded edge firmly. Place on greased baking sheet. Beat reserved egg white slightly; beat in 1 Tbsp. water and brush over stollen; let rise until doubled about 45 to 60 minutes.

Heat oven to 375 degrees. Bake 20-25 minutes or until golden brown. While warm, frost with Quick White Icing; decorate with almond halves, pieces of citron and cherry halves to resemble poinsettias, if desired dust with confectioners’ sugar. Yield: 2 Stollen

Quick White Icing
Mix 1 ½ cups confectioners’ sugar and 1 ½ Tbsp. milk until smooth.




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