Ingredients: |
Ingredients: 1 1/4 c raisins
1 c golden raisins
1 c candied fruit
1/4 c currents
1/2 c candied cherries, cut in half
1/2 c dark rum
2 pkg yeast
1/2 c lukewarm water
2 c milk
1 tsp salt
1 T butter
1/4 c butter
1 T grated orange rind
1/2 tsp grated lemon rind
6-7 c flour
1/2 tsp nutmeg
1 tsp cardamon
1/2 tsp cinnamon
1 tsp vanilla
4 eggs, slightly beaten
1 c sugar
1 c slivered almonds
1/2 c butter, melted to brush over tops
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Directions: |
Directions:Night before:
Soak raisins, candied fruit and almonds in the rum; soak overnight.
Dissolve yeast in the warm water, until foamy.
Scald milk with 1 tablespoon sugar, salt, 1 tablespoon butter, orange and lemon zest. Stir in rum. Cool to lukewarm.
Sift together flour, nutmeg, cinnamon, and cardamom.
When milk has cooled, to at least 110º; stir in yeast mixture and 2 cups of flour. Mix well and set in a warm place for 15-30 minutes.
Stir in slightly beaten eggs and sugar. gradually mix in remaining 4-5 cups of flour. dough should be soft, but not sticky, just dry enough to be handled. Knead dough on a floured surface for 5 minutes.
Place dough in a lightly greased bowl, cover and put in a warm place to rise to double in size; about 2 hours.
Punch down dough, return to floured surface and add fruit and nuts. Should be evenly worked into the dough. Knead until dough is smooth and elastic.
Bake at 350º for 30-40 minutes or until golden brown.
Cut into 3 equal parts. Roll or flatten each piece into an oval 3/4 inch thick, pithing the ends closed.
Brush tops of each loaf with melted butter and sprinkle with a little sugar. Place loaves on a buttered jelly roll pan. Cover loosely and leave in a warm place for 30 minutes to 1 hour, or until risen 2/3 larger.
Preheat oven to 350º. Bake loaves for 35-45 minutes, or until golden brown. Brush with butter and dust with powdered sugar. Let cool on rack.
Wrap tightly in foil and keep in a cool place for 2-3 weeks to ripen.
When ready to serve dust with powdered sugar.
Options:
Leave out the candied fruit and fill center with a hazelnut or marzipan filling. Fold edges toward center and pinch ends together. |
This recipe for Stollen is from