Recipe - Stollen - Traditional German Christmas Bread

MAKES 1 LARGE OR 2 SMALL
One fourth ounce Active dried yeast; (1
package)
Three fourths cup Warm water
One half cup Granulated sugar
3 lg Eggs
1 Egg yolk
One half cup Soft butter
3 One half cup Flour
1 cup Chopped blanched almonds
One half cup Citronat (candied lemon
peel); cut into small
pieces
One half cup Orangenat (candied orange
peel); cut into small
pieces
One half cup Raisins; optional
1 tablespoon Grated lemon peel

Germans traditionally eat Stollen around Christmastime. This recipe comes
from someone I went to school with. She, and her parents, who are from
southern Germany, recommended it as quite an authentic recipe. It is indeed
a very tasty and rich bread.

(1) Dissolve the yeast in the water and proof it.

(2) Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for
10 minutes.

(3) Blend in the remaining flour, nuts, fruits, and peel.

(4) Let rise about 1 One half hours, until doubled.

(5) Punch down, cover, and refrigerate overnight.

(6) Knead the dough.

(7) Roll into one or two rectangles, butter it, and fold over the edges to
make a rolled loaf.

(8) Place on a greased cookie sheet with the folded edges down. Spread with
a combination of 1 egg white and 1 Tbsp water. Let rise until doubled in
size (45 to 60 minutes).

(9) Bake 3035 minutes at 375 deg. F until golden brown. NOTES My loaves of
stollen come out somewhat wide and short. Some traditionalists make them
long and narrow. You can also make them in normal bread pans instead of on
cookies sheets, in which case you should increase the baking time somewhat.

RATING Difficulty: moderate. Time: handon time: 30 minutes; ris ing
times: 1 One half hours + overnight + 1 hour; baking time: 3035 minutes.
Precision: measure the ingredients, though you can experiment with the
fruits and nuts.

Recipe by: USENET Cookbook

Posted to recipeludigest Volume 01 Number 485 by ctlindab@mail1.nai.net on
Jan 9, 1998