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LOCATION: Recipes >> German >> Stollen 02

Print this Recipe    Stollen 02


2 cakes (0.6 ounce each) compressed yeast
1 1/2 cups plus 2 Tbsp lukewarm milk
3 1/3 cups flour
1 stick (4 ounces) butter, room temperature
1 stick (4 ounces) margarine, room temperature
2/3 cup sugar
2 tsp salt
3 1/3 cups flour
Grated peel of 1 lemon
1/2 tsp each butter flavoring and almond extract
1 cup sliced almonds
1 cup raisins, washed and soaked in rum overnight
1/2 cup each candied lemon and orange peels

Crumble yeast into lukewarm milk and stir until dissolved. Stir in
3 1/3 cups flour. Cover and let rise 20 minutes.

In large mixer bowl, beat together the butter, margarine, sugar,
salt, 3 1/3 cups flour, grated lemon peel and flavorings. (Mixture
will be very stiff).

Add yeast mixture and mix well at slow speed until well combined.
Add almonds, drained raisins and candied peels. Let dough rest for
30 minutes until increased in volume by about 1/4.

Divide dough in half. Roll down the center of the dough, leaving
a thick ridge at the top and a slightly thinner ridge at the
bottom. Fold in sides to form a square, then fold bottom ridge up
to meet the top ridge, pressing lightly to seal. Repeat with
second half of dough.

Transfer breads to greased baking sheets. Cover and let rise
about 30 to 40 minutes or until dough has increased in volume
by 1/4.

Bake at 330 F. about 45 minutes, until golden brown and
a knitting needle inserted into bread comes out clean. Wash
with melted butter. Sift with confectioner's sugar.

(Bread can be frozen. Sift more confectioner's sugar over
bread before serving.) Makes 2 stollen, about 24 servings


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