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Stollen
| ¼ ounces dried yeast (1 package)
¾ cup water, warm ½ cup sugar, granulated 3 large eggs 1 egg yolk ½ cup butter, soft 3½ cup flour 1 teaspoon lemon peel, grated 1 cup almonds, chopped ½ cup candied lemon peel, cut into small pieces ½ cup candied orange peel, cut into small pieces ½ cup raisins Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. Blend in the remaining flour, nuts, fruits and peel. Let rise about 1½ hours, until doubled. Punch down, cover and refrigerate overnight. Knead the dough. Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and about 1 teaspoon water. Let rise until doubled in size (45 to 60 minutes). Bake 30-35 minutes at 375° F. until golden brown. Makes 1 large or 2 small loaves.
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