Date & Almond Stollen Recipe
Here is a Date & Almond Stollen recipe that is sure to get you hooked to it!. The German Date & Almond Stollen is enticing as a Dessert for meals. This Date & Almond Stollen is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
Yeast Dough:
1/4 cup (60 g) sugar
1 cup (250 g) warm milk (110 F 43°C)
2 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
Pinch of salt
2 eggs
1/2 cup plus 2 tablespoons (150 g) butter, softened
1/2 cup (50 g) chopped almonds
Grated peel of 1 lemon
Filling:
1/4 cup (25 g) cornstarch
Scant 2 cups (450 ml) milk
1 egg yolk
1/2 cup (100 g) sugar
1-1/4 cups (250 g) finely chopped dates
1 tablespoon (15 g) butter
Frosting:
1 egg white
1-2/3 cups (200 g) powdered sugar, sifted
Juice of 1 lemon
3 tablespoons toasted sliced almonds
Directions
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
In a medium bowl, beat eggs, remaining sugar, butter, almonds and lemon peel.
Stir in yeast mixture.
Add to flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth, 5 to 10 minutes.
Cover and let rise in a warm place 30 minutes.
To make filling, blend cornstarch with a little milk, egg yolk and sugar in a medium bowl.
Put dates and remaining milk into a small saucepan; bring to a boil.
Stir milk and dates into cornstarch mixture; add butter.
Return to saucepan and bring to a boil, stirring constantly until thickened.
Cool, stirring occasionally to prevent a skin forming.
Grease a baking sheet.
On a floured surface, knead dough; roll out 1/2 inch (1 cm) thick.
Spread date mixture evenly over dough.
Roll opposite edges to meet at center; press together to flatten center.
Place on greased baking sheet; let stand 20 minutes.
Preheat oven to 400°F (205°C).
Bake stollen 1 hour or until a rich brown.
Transfer to a rack.
To make frosting, put egg white into a medium bowl; beat in powdered sugar and lemon juice.
Frost stollen while still warm.
Sprinkle with sliced almonds before frosting sets.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
In a medium bowl, beat eggs, remaining sugar, butter, almonds and lemon peel.
Stir in yeast mixture.
Add to flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth, 5 to 10 minutes.
Cover and let rise in a warm place 30 minutes.
To make filling, blend cornstarch with a little milk, egg yolk and sugar in a medium bowl.
Put dates and remaining milk into a small saucepan; bring to a boil.
Stir milk and dates into cornstarch mixture; add butter.
Return to saucepan and bring to a boil, stirring constantly until thickened.
Cool, stirring occasionally to prevent a skin forming.
Grease a baking sheet.
On a floured surface, knead dough; roll out 1/2 inch (1 cm) thick.
Spread date mixture evenly over dough.
Roll opposite edges to meet at center; press together to flatten center.
Place on greased baking sheet; let stand 20 minutes.
Preheat oven to 400°F (205°C).
Bake stollen 1 hour or until a rich brown.
Transfer to a rack.
To make frosting, put egg white into a medium bowl; beat in powdered sugar and lemon juice.
Frost stollen while still warm.
Sprinkle with sliced almonds before frosting sets.
