German Christmas Stollen Recipe
Ingredients
| Milk | 3/4 Cup (16 tbs), scalded | |
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Tablespoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Warm water | 1/4 Cup (16 tbs) | |
| Yeast package | 1 | |
| All purpose flour | 2 3/4 Cup (16 tbs), unsifted | |
| Cardamom | 1/8 Tablespoon | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Citron | 1/4 Cup (16 tbs), chopped | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 1 Tablespoon, melted |
Directions
To the scalded milk, stir in sugar, salt and butter.
Cool to lukewarm.
Measure warm water into a large, warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Add lukewarm milk mixture, 2 cups of the flour and cardamom.
Beat until smooth.
Stir in remaining flour, raisins, citron and pecans.
Turn out on lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top.
Cover.
Let rise in a warm place, free from draft, until double in bulk, about 1 hour.
Roll dough into an oblong shape about 1/2-inch thick.
Brush with melted butter.
Fold in half lengthwise.
Place on greased baking sheet.
Cover.
Let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.
Bake in 350° oven about 40 minutes.
Ice with confectioners' sugar frosting.
CONFECTIONERS' SUGAR FROSTING 1 c.confectioners' sugar 1 to 2 T.hot milk or water In a small bowl, add milk or water gradually to sugar.
Blend until mixture is smooth; spread over stollen.
Decorate stollen with candied cherries and nuts if desired.
Cool to lukewarm.
Measure warm water into a large, warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Add lukewarm milk mixture, 2 cups of the flour and cardamom.
Beat until smooth.
Stir in remaining flour, raisins, citron and pecans.
Turn out on lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top.
Cover.
Let rise in a warm place, free from draft, until double in bulk, about 1 hour.
Roll dough into an oblong shape about 1/2-inch thick.
Brush with melted butter.
Fold in half lengthwise.
Place on greased baking sheet.
Cover.
Let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.
Bake in 350° oven about 40 minutes.
Ice with confectioners' sugar frosting.
CONFECTIONERS' SUGAR FROSTING 1 c.confectioners' sugar 1 to 2 T.hot milk or water In a small bowl, add milk or water gradually to sugar.
Blend until mixture is smooth; spread over stollen.
Decorate stollen with candied cherries and nuts if desired.
Chef
