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Rich German Strollen Recipe
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Cardamom powder||1⁄4 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Raisins||1 Cup (16 tbs)|
|Chopped mixed candied fruits and peels||1⁄4 Cup (4 tbs)|
|Dried currants||1⁄4 Cup (4 tbs)|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
|Orange peel||2 Tablespoon, finely shredded|
|Lemon peel||1 Tablespoon, finely shredded|
|Confectioners icing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4566 Calories from Fat 1140
% Daily Value*
Total Fat 130 g200.5%
Saturated Fat 67.7 g338.4%
Trans Fat 0 g
Cholesterol 481.6 mg
Sodium 305.4 mg12.7%
Total Carbohydrates 776 g258.8%
Dietary Fiber 36.1 g144.4%
Sugars 284.3 g
Protein 94 g188.9%
Vitamin A 70.2% Vitamin C 109.9%
Calcium 73% Iron 198.1%
*Based on a 2000 Calorie diet
Heat milk, butter, sugar, and 1 teaspoon salt just till warm (115-120°) and butter is nearly melted; stir constantly.
Add to flour mixture; add egg.
Beat at low speed 1/2 minute; scrape bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of remaining flour as you can mix in with spoon.
Stir in fruits, nuts, and peels.
Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make a soft dough.
Knead till smooth (5 to 8 minutes).
Place in a greased bowl; turn once.
Cover; let rise in a warm place till double (about 1% hours).
Punch down; turn out onto lightly floured surface.
Divide into thirds.
Cover; let rest 10 minutes.
Roll one third of dough to a 10x6-inch rectangle.
Without stretching, fold the long side over to within 1 inch of opposite side; seal.
Place on greased baking sheet; repeat with remaining dough.
Cover; let rise till almost double (about 1 hour).
Bake at 375° for 18 to 20 minutes.
Glaze warm bread with icing.