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Ingredientes
- 1/4 ounce Active dry yeast, (1 package)
- 3/4 c. Hot water
- 1/2 c. Granulated sugar
- 3 lrg Large eggs
- 1 x Egg yolk
- 1/2 c. Soft butter
- 3Â 1/2 c. Flour
- 1 c. Minced blanched almonds
- 1/2 c. Citronat (candied lemon peel), cut into small pcs
- 1/2 c. Orangenat (candied orange peel), cut into small pcs
- 1/2 c. Raisins, optional
- 1 Tbsp. Grated lemon peel
Direcciones
- Germans traditionally eat Stollen around Christmastime.
- from someone I went to school with. She, and her parents, who are from southern Germany, recommended it as quite an authentic recipe. It is indeed a very tasty and rich bread.
- 1. Dissolve the yeast in the water and proof it.
- 2. Add in the sugar, Large eggs, egg yolk, butter and half of the flour. Beat for 10 min.
- 3. Blend in the remaining flour, nuts, fruits, and peel.
- 4. Let rise about 1 1/2 hrs, till doubled.
- 5. Punch down, cover, and chill overnight.
- 6. Knead the dough.
- 7. Roll into one or possibly two rectangles, butter it, and fold over the edges to make a rolled loaf.
- 8. Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 1 Tbsp water. Let rise till doubled in size (45 to 60 min).
- 9. Bake 30-35 min at 375 deg. F till golden. NOTES My loaves of stollen come out somewhat wide and short. Some traditionalists make them long and narrow. You can also make them in normal bread pans instead of on cookies sheets, in that case you should increase the baking time somewhat.
- RATING Difficulty: moderate.
- Time: hand-on time: 30 min; ris- ing times: 1 1/2 hrs + overnight + 1 hour;
- Baking Time: 30-35 min.
- Precision: measure the ingredients, though you can experiment with the fruits and nuts.
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