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LOCATION: Recipes >> German >> Stollen 14

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Dresdener Christ-Stollen

Scald 2 tablespoons White Lily flour in 1/2 cup hot potato water. It
will be lumpy.
Add 1 cup hot mashed potatoes, no salt.
Add 1 quart milk, scalded and cooled to lukewarm.
Yeast mixture made by combining 3 packages yeast, 1/2 cup warm water, 2
teaspoons sugar.
Enough Bread flour to make a batter (you will need about 6 lbs. of flour
in all for recipe).

Let this batter set two hours.

Cream:

2 lbs. butter
4 cups sugar

Add:

2 tablespoons salt (less if butter is used)
3/4 teaspoon each vanilla and almond flavoring
3 eggs
3 boxes raisins, washed in warm water and drained
(Raisins may be soaked in rum for good flavor)
1/4 lb. each candied orange, lemon and citron peel, cut in small pieces
1 teaspoon cinnamon or nutmeg
Ground nuts or almonds may be added.

Make sure all ingredients are warm. Combine both mixtures, work in
enough flour to knead well (best to let it rest occasionally so it
won't take up too much flour and hard wheat flour is best); knead
until dough shows bubbles and feels elastic.

Place in large container and let rise overnight or for several
hours. Form into loaves, pulling raisins from top, folding them
into dough. Place in individual bread pans.

Let rise again and bake at 350 for 45 minutes for small loaves, or
1 hour for larger loaves, turn out on rack, brush top while hot
with melted butter and sift generous amount of powdered sugar on
top while loaves are hot.

May be frozen or will keep several weeks in cool place. To keep
top of loaves from becoming too hot, place foil over while baking.

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