Yeast: Stollen Bread
Source of Recipe
David
List of Ingredients
3-3/4 cups flour
1-cup confectioners sugar
1/2-cup lukewarm milk
3-teaspoons yeast
8-Tablespoons softened sweet butter
1-large egg
1/2-teaspoon salt
1-teaspoon vanilla extract
1-Tablespoon rum
Pinch of ground cinnamon
Grated peel of 1/2 lemon
1-cup slivered almonds
1/4-cup candied lemon peel
1/4-cup candied orange peel
1-1/4-cup raisins
For basting:
6-Tablespoons milk (room temperature)
8-Tablespoons butter
3/4-cup powered sugar
Recipe
Sift the flour into a bowl and make a crater
in the center. Into the crater, add 1/4 cup
of the confectioners sugar and 1/4 cup of the
milk. Sprinkle the yeast over the milk and
dust the yeast with a little flour. Let the
yeast develop for 15 to 20 minutes. Add the
butter, egg, salt, remaining sugar, vanilla
extract, rum, cinnamon, grated lemon peel,
slivered almonds, candied lemon and orange
peels, and raisins. Add only enough of the
remaining milk to make dough pliable. Knead
thoroughly and cover the dough with a damp
towel and let it rise overnight. Knead again
for 1-minute then shape the dough into a loaf
and put it on a large buttered baking sheet.
Use your fingertips to push back into the dough
any raisins that may have popped up to prevent
scorching. Baste the loaf with Tablespoons of
milk and bake in a preheated oven at 350
degrees (Fahr) for approximately 50 minutes.
Stollen must turn golden brown. Test to make
sure it is done with a toothpick. Baste the
stollen generously wih butter while it is still
hot, then sprinkle with powered sugar. Repeat
this process in order to attain a nice white
surface and to help keep the stollen fresh and
moist for several weeks.
NOTE: It's best to store for at least a week before serving.
YIELD: One loaf makes about 30 slices
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