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LOCATION: Recipes >> German >> Stollen 15

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1 cup lukewarm milk
1/2 cup sugar
1 teaspoon salt
2 cake compressed yeast or 2 pkg. dry yeat
2 eggs
1/2 cup softened butter or margarine
4 1/2 to 5 cups all-purpose flour

Mix together milk, sugar, and salt. Crumble yeast into mixture and
stir till yeast is dissolved. Stir in eggs and butter. Mix in first
with spoon, then with hand the flour in 2 additions, using the
amount necessary to make it easy to handle. When dough begins to
leave the ide of the bowl turn it onto a lightly floured board to
knead, until it's smooth, elastic, and doesn't stick to the board.
Place in greased bowl, turning once to bring greased side up. Let
rise until double (1 1/2 to 2 hr.). Punch down and let rise again
until almost double (30 to 45 min.)

Stollen: After second rising, turn dough onto lightly floured board
and flatten. Distribute evenly over dough: 1/2 cup cup-up blanched
almonds, 1/4 cup each cut-up citron, candied cherries or 1/2 cup
mixed candied fruit, 1 tablespoon grated lemon rind. Knead them
into the dough. Pat out dough into an oval about 8 x 12. Spread
with soft butter, fold in two the long way. Form into crescent
pressing folded edge firmly. Place on lightly greased baking sheet.
Brush top with butter. Let rise until double (35 to 45 min.). Bake
in a 375 degree oven 30 to 35 min. Spread with simple confectioners
sugar icing while slightly warm. A little sugar, moisten with milk
or water, and a few drops vanilla flavoring.


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