Frankenmuth Bavarian Inn Stollen Recipe
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Category: |
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Ingredients: |
Ingredients: ¼ cup warm water (105º-115º)
2 envelopes dry yeast
1 cup milk, scalded and cooled to 90º
¼ cup plus 2 T. sugar
½ large unpeeled orange, finely chopped in processor
½ large unpeeled lemon, finely chopped in processor
2 medium eggs, beaten
1½ teaspoons butter, melted
1 teaspoon salt
5¼ cups bread flour, approximately
⅓ cup raisins, softened
⅓ cup each candied cherries, mixed candied fruit peels, cashews, and pecans -- all chopped
powdered sugar for garnish when serving
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Directions: |
Directions:Oil large bowl and set aside. Grease and flour two 9x5 loaf pans. Pour warm water into cup. Sprinkle with yeast and let stand until dissolved, about 5 minutes.
Combine milk, sugar, orange, lemon, eggs, margarine, salt and yeast mixture in another large bowl and beat well. Gradually blend in enough flour to form workable dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 15 minutes. Knead in raisins, candied fruit, peels and nuts. Place dough in oiled bowl, turning to coat all surfaces. Cover with damp towel. Let stand in warm draft-free area until doubled, about 45 minutes.
Punch down dough. Turn out onto lightly floured surface and knead 2 minutes. Divide in half. Shape each into loaf. Place in prepared pans. cover with damp towel and let stand in warm draft-free area until dough reaches top of pans, about 30 minutes.
Preheat oven to 350º. Bake stollen until golden, about 45 minutes. Turn out onto racks to cool. Sift powdered sugar lightly over tops of loaves before serving. |
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Personal
Notes: |
Personal
Notes: I found this recipe in my mother's recipe box, but I have no idea where she got it. I am told you can use dried mixed fruits rather than candied if you prefer.
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