Recipe - Dresdener Stolle(N)

36 ounce (1 kg) wheat flour
3 ounce (75 gr.) fresh bakers yeast
1 cup And a drop more (0.25 l)
milk
5 ounce (150 gr.) sugar
1 pn Salt
1 pound (450 gr.) margarine
3 ounce (75 gr.) sweet almond in
small pieces = minced?
2 ounce (60 gr.) bitter almond in
small pieces = minced?
4 ounce (125 gr.) candied lemon peel
(Zitronat) (up to 5)
14 ounce (375 gr.) sultana (raisin)

LATER
3 One half ounce (100 gr.) butter
Very fine (confectioner's)
sugar

1. Make a normal yeastdough (I hope that is the correct word)

2. put the dough on a board and knead it with your fingers. But take care,
that the lower side always stays down and gets no rents (gets not cracked?)

3. add the almonds and go on kneading

4. add the candied lemon peel and the sultanas at last an go on kneading
until the dough is smooth.

5. form an oval loaf and let him grow on a warm place 30 or 40 minutes

6. press it down a bit in the middle (with a rollig pin, so that you have a
tray?, hollow? over the full length) and fold one third over the other two
thirds (like a sheat of paper), so you get a long, slim loaf.

7. put a bit of flour over the baking tin (spray it), just like a bit of
dust, and let the loaf relax on the baking tin about 15 minutes

8. heat the oven for 480 degrees (250 C) and insert the tin in the lower
part. Give the Stollen 4555 minutes with 360 390 degrees (180200 C),
than switch of the oven and let it rest for another 10 minutes in the oven.

ATTENTION: After 5 minutes of baking you have to open the door a bit (press
a spoon between) or if you have open the departure (???), so that
dampness can escape.

9. Spread it with the butter and strew the confectioners sugar over it.
Good appetite. Well I warned you, my english is not best. Please tell me,
have you got it, have you any questions, sounds something mad. I guess the
first recipes are the hardest.

When I buy Stollen, I prefere a Stollen that is filled with marzipane. But
I never made one myself.
Posted to FOODWINE Digest 15 November 96

Date: Sat, 16 Nov 1996 05:30:10 0500

From: Helmut Laberenz HLaberenz@AOL.COM