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GERMAN STOLLEN Recipe

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This recipe for GERMAN STOLLEN is from Grandmother Kathryn's Baking Recipes, 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:  
BREAD
1 Tbsp dry yeast
¼ cup water
½ cup butter
1 cup scalded milk
¼ cup sugar
1 tsp salt
¼ tsp cardamom
4¾ - 5 cups sifted flour
1 egg
1 cup golden raisins
½ cup currants
¼ cup chopped mixed candied fruits
2 Tbsps grated orange peel
1 Tbsp grated lemon peel
¼ cup coarsely ground blanced almonds

GLAZE
2 cups sifted powderd sugar
¼ cup hot water
1 tsp melted butter
Directions:
Directions:
Preheat oven to 375º
Grease 3 baking sheets

BREAD
Soften yeast in ¼ cup warm water.

Melt butter in hot milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of flour. Add egg and beat well.
Stir in softened yeast, fruits, peels and nuts.
Add remaining flour to make a soft dough. Turn our on lightly floured surface.
Cover and let rest for 10 minutes. Knead 5 - 8 minutes or till smooth and satiny.

Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double, about 1½ hours.
Punch down; turn out on lightly floured surface and divid into 3 equal parts.
Cover and let rest 10 minutes.
Roll each part into 12 x 7 inch rectangle.
Without stretching dough, fold long side over to within 1 inch of opposite side to make typical stollen shape; seal edges.
Place on greased baking sheets.
Cover and let rise till almost double, about 30 - 45 minutes.
Bake for 20 - 25 minutes or until golden brown.
While warm, brush with glaze.

GLAZE
Combine powdered sugar, water and melted butter. Stir till it forms a thin frosting.
Personal Notes:
Personal Notes:
I remember Kathryn making this bread just before Christmas. She'd save one for out Christmas morning and give the other to neighbors or friends.

 

 

 

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