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LOCATION: Recipes >> German >> Stollen 10

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Makes 2 large loaves

2 eggs
1/3 cup milk
hot water
2 packets dried yeast
4 cups all-purpose or bread flour
1 level tsp. salt
1/3 cup soft butter or margarine
1/3 cup superfine sugar

Break the eggs into a large measuring cup, add cold milk, whisk to
blend. Then fill cup to 9 fluid ounces (1 cup plus 2 tablespoons)
by adding very hot water. The combination of ingredients should be
pleasantly warm. In the bowl of a food processor, place the yeast,
flour, salt, butter or margarine and superfine sugar. Process for
2 seconds, just to rub in the shortening. Add the liquid through
the feed tube and process until a soft ball of dough is formed
around the blade. Add extra flour if necessary to produce the dough
ball, then process for a further 40 seconds to knead the dough.

Gently separate the dough ball from the processor blade, then flour
your hands. Knead for 30 seconds on a floured board, then put in
a large, lightly oiled bowl and turn over to coat with the oil.
Cover bowl with plastic wrap.

To rise and shape the same day: Leave the dough in the kitchen for
1 hour, or until it has doubled in bulk, then knead by hand for 2
minutes. Place the dough back into the rising bowl; cover again
with plastic wrap for a further 30 minutes. The second rising, Rose
writes, gives the dough a very fine texture. The dough may now be
divided in half for two loaves of stollen.

To rise overnight: Leave dough in the warmest part of the refrigerator.
The next day, let the dough return to room temperature, which should
take about 2 hours. The dough may now be divided in half for two
loaves of stollen.

Recipe for 1 loaf

1/2 recipe risen Kuchen Dough
1/2 cup chopped walnuts or toasted chopped almonds
3/4 cup mixed dried fruit
rind of 1 lemon, grated
1/4 cup candied cherries, quartered
3 Tbs. very soft butter or margarine

Turn the risen dough onto a floured board and knead in the nuts,
mixed dried fruit and lemon rind. Roll into a 10-inch circle, spread
with 2 tablespoons of soft butter or margarine, then lay the cherries
in a line

down the center. Fold the dough into thirds, rather like an omelet,
covering the cherries and pressing gently to seal the top layer to
the bottom. Put on a greased tray and brush with remaining butter
or margarine.

Slip into a plastic bag and let rise until light and spongy to the
touch, about 40 minutes. Bake in preheated 400-degree oven for 30
minutes, until brown. When cooled, dredge thickly with confectioners'


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