Date & Almond Stollen Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) (Yeast Dough:) | |
| Warm milk | 1 Cup (16 tbs) (Yeast Dough:) | |
| 2 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) (Yeast Dough:) | |
| Salt | 1 Pinch (Yeast Dough:) | |
| Eggs | 2 (Yeast Dough:) | |
| Butter | 1/2 Cup (16 tbs), softened (Yeast Dough:) | |
| Almonds | 1/2 Cup (16 tbs), chopped (Yeast Dough:) | |
| Grated peel of 1 lemon | ||
| Cornstarch | 1/4 Cup (16 tbs) (Filling:) | |
| Scant 2 cups (450 ml) milk | ||
| Egg yolk | 1 (Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| 1-1/4 cups (250 g) finely chopped dates | ||
| Butter | 1 Tablespoon (Filling:) | |
| Egg white | 1 (Frosting:) | |
| Powdered sugar | 2/3 Cup (16 tbs), sifted (Frosting:) | |
| Lemon juice | 1 (Frosting:) | |
| Toasted sliced almonds | 3 Tablespoon (Frosting:) | |
Directions
1. For the dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
2. Let stand 5 minutes or until the surface is frothy.
3. Stir gently to moisten any dry particles remaining on top.
4. Sift flour and salt into a large bowl.
5. In a medium bowl, beat eggs, remaining sugar, butter, almonds and lemon peel.
6. Stir in yeast mixture.
7. Add to flour mixture, combining to make a dough.
8. On a floured surface, knead dough until smooth, 5 to 10 minutes.
9. Cover and let rise in a warm place 30 minutes.
10. To make filling, blend cornstarch with a little milk, egg yolk and sugar in a medium bowl.
11. Put dates and remaining milk into a small saucepan; bring to a boil.
12. Stir milk and dates into cornstarch mixture; add butter.
13. Return to saucepan and bring to a boil, stirring constantly until thickened.
14. Cool, stirring occasionally to prevent a skin forming.
15. Grease a baking sheet.
16. On a floured surface, knead dough; roll out 1/2 inch (1 cm) thick.
17. Spread date mixture evenly over dough.
18. Roll opposite edges to meet at center; press together to flatten center.
19. Place on greased baking sheet; let stand 20 minutes.
20. Preheat oven to 400°F (205°C).
21. Bake stollen 1 hour or until a rich brown.
22. Transfer to a rack.
23. To make frosting, put egg white into a medium bowl; beat in powdered sugar and lemon juice.
24. Frost stollen while still warm.
25. Sprinkle with sliced almonds before frosting sets.
2. Let stand 5 minutes or until the surface is frothy.
3. Stir gently to moisten any dry particles remaining on top.
4. Sift flour and salt into a large bowl.
5. In a medium bowl, beat eggs, remaining sugar, butter, almonds and lemon peel.
6. Stir in yeast mixture.
7. Add to flour mixture, combining to make a dough.
8. On a floured surface, knead dough until smooth, 5 to 10 minutes.
9. Cover and let rise in a warm place 30 minutes.
10. To make filling, blend cornstarch with a little milk, egg yolk and sugar in a medium bowl.
11. Put dates and remaining milk into a small saucepan; bring to a boil.
12. Stir milk and dates into cornstarch mixture; add butter.
13. Return to saucepan and bring to a boil, stirring constantly until thickened.
14. Cool, stirring occasionally to prevent a skin forming.
15. Grease a baking sheet.
16. On a floured surface, knead dough; roll out 1/2 inch (1 cm) thick.
17. Spread date mixture evenly over dough.
18. Roll opposite edges to meet at center; press together to flatten center.
19. Place on greased baking sheet; let stand 20 minutes.
20. Preheat oven to 400°F (205°C).
21. Bake stollen 1 hour or until a rich brown.
22. Transfer to a rack.
23. To make frosting, put egg white into a medium bowl; beat in powdered sugar and lemon juice.
24. Frost stollen while still warm.
25. Sprinkle with sliced almonds before frosting sets.
Chef
