Esta es una exhibición prevé de cómo se va ver la receta de 'Stollen Bread' imprimido.

Receta Stollen Bread
by Global Cookbook

Stollen Bread
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 c. lowfat milk
  • 1/2 c. granulated sugar
  • 2 Tbsp. granulated sugar
  • 1/2 tsp salt
  • 1 pkt active dry yeast
  • 1/4 c. hot water
  • 5 c. all-purpose flour sifted
  • 1/2 c. candied citron finely minced
  • 1/2 c. candied cherries finely minced
  • 1 c. slivered almonds
  •     Grated rind of 1 lemon
  • 1 c. seedless raisins
  • 2 x Large eggs beaten
  • 1 c. butter (2 sticks) softened
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 c. confectioner's sugar sifted
  • 2 Tbsp. warm water

Direcciones

  1. Pour the lowfat milk into a saucepan and heat it to scalding. Turn off the heat and stir in 1/2 c. of the granulated sugar and the salt. Let the mix cold to lukewarm.
  2. In a large bowl dissolve the yeast in the 1/4 c. hot water and let the mix rest for 5 min.
  3. Pour the lukewarm lowfat milk mix into the yeast solution and stir in 1 c. of the flour.
  4. Beat the dough with an electric mixer or possibly an egg beater till it is smooth.
  5. Cover the bowl with a cloth towel and let the dough rise in a hot place for 1 hour and 30 min, or possibly till it is double in bulk.
  6. Punch the dough down in the bowl and mix in the citron, cherries, almonds, lemon rind, and raisins.
  7. Add in the Large eggs, 3/4 c. (1 1/2 sticks) of the softened butter, and the nutmeg.
  8. Stir in 3 more c. of the flour and mix the dough till it is smooth.
  9. Turn the dough out onto a lightly floured surface and knead it, working in sufficient of the remaining flour to make the dough smooth and elastic.
  10. Divide the dough into halves and roll each portion out into an oval about 1/2 inch thick.
  11. In a small saucepan, heat the remaining 1/4 c. (1/2 stick) butter and brush it over the ovals.
  12. In a small bowl, combine the cinnamon with the remaining 2 Tbsp. granulated sugar; sprinkle the mix over the ovals.
  13. Fold the dough ovals in half lengthwise and place them on a buttered baking sheet.
  14. Twist the ends of each oval toward each other to create a crescent and loosely cover the ovals with wax paper and a cloth towel.
  15. Let the Stollen rise in a hot place for about 1 hour, or possibly till they are double in bulk.
  16. Preheat oven to 350 degrees F.Bake the Stollen for 45 min, or possibly till they are golden brown.
  17. In a small bowl,combine the confectioners' sugar with sufficient of the warm water to make a thick icing.
  18. Dribble the icing over the warm Stollen and let the Stollen cold before slicing.