Ingredients: |
Ingredients: 1 1/3c. almonds
1c. golden or dark raisins
1/2c. currants
1c. chopped citron
1 Tbs. grated lemon peel
1c. milk
2 pkgs. active dry yeast
1/2c. warm water, 110º - 115º
1c. sugar
1c. butter, softened
2 tsp. salt
7-8c. sifted flour, divided
1 tsp. nutmeg
3 eggs, well beaten
melted butter
1 1/2c. sifted confectioners’
sugar
3/4 tsp. vanilla extract
2-3 Tbs. milk or cream
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Directions: |
Directions:1. Blanch, toast and chop the almonds. Reserve 1/3 cup for topping.
2. Mix remainder of almonds with raisins, currants, citron and lemon peel.
Set aside.
3. Scald milk by heating in the top of a double boiler over simmering water
just until a thin film appears.
4. Soften yeast in warm water. Let stand 5-10 minutes.
5. Combine sugar, butter and salt in a bowl. Pour scalded milk over ingredients
in bowl and stir until butter dissolves.
6. Blend in 1 cup of the sifted flour and nutmeg. Stir yeast and add, mixing well.
7. Add about half of the remaining flour to the dough and beat until very
smooth.
8. Add in the beaten eggs in thirds, beat well after each addition.
9. Add the reserved fruit mixture and mix thoroughly. Mix in enough of the
remaining flour to make a soft dough. Turn out onto a floured surface and
allow it to rest 5-10 minutes.
10. Knead dough until soft and elastic, 5-8 minutes. Form into a smooth ball,
place in a lightly greased bowl and let stand in a warm place until doubled,
about 2 1/2 hours.
11. Punch down dough, pull edges into center and turn completely over. Cover
and let rise again until almost doubled, about 1 1/2 hours.
12. Punch down dough again and turn out onto a lightly floured surface. Divide
into 2 portions and shape each into a smooth ball. Allow dough to rest 5
minutes.
13. Roll or pat each ball of dough into an oval 13 inches long and about 1 inch
thick. With rolling pin, flatten and press one lengthwise half of oval about 1/2
inch thick. Turn unflattened half over flattened half; lightly press edges
together. Press the fold down firmly with palm of hand. Repeat to shape
second oval.
14. Place on greased baking sheets. Brush tops with melted butter. Cover and let
rise until doubled, about 1 1/2 hours.
15. Bake at 325º about 30 minutes or until lightly golden brown.
16. While stollen are baking, prepare the frosting. Combine the confectioners'
sugar, vanilla extract and milk or cream.
17. Remove stollen from oven and cool on wire racks. Spread frosting on stollen
immediately after removing from oven. Sprinkle reserved almonds over
frosting.
Note - add a few finely cut candied cherries to the nut-suit mixture for a bit
of color. |
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