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Sunday, September 30, 2012

Stollen

Stollen with candied fruits
Stollen with candied fruits (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

I first tasted this sweet bread that's served in Germany at Christmastime when my aunt baked and gave us a loaf as a gift, and have loved it ever since. It has almonds, lemon peel and candied fruit. Try giving it in place of fruitcake some time.




You will need:

1 teaspoon yeast

½ teaspoon sugar
½ cup lukewarm water
¾ cup milk
2 eggs
1/3 cup butter, softened
½ teaspoon almond flavoring
2 teaspoon grated lemon peel
3½ cups flour
½ teaspoon salt
1 cup raisins
1½ cups candied citrus peel 
½ cup roasted slivered almonds
Powdered sugar for dusting

Here's how:

In a large bowl, combine the yeast and sugar with the lukewarm water and set aside for a few minutes. It should bubble and look frothy. Add the milk, eggs, butter, almond flavoring and lemon peel. Add the flour and salt and mix until well blended. Turn out onto a floured board and knead for 5-10 minutes, or until smooth. (If you have a mixer with a dough hook, combine yeast mixture with remaining ingredients then process for 10 minutes; no need to knead further.) Carefully press the fruit and almonds into dough; if you overmix them the dough will discolor. Place the dough in a buttered bowl and allow to rise, covered, in a warm place for about 1 hour until doubled.

Punch down the dough and divide into two pieces. Pat each piece into an oval about 12-by-8 inches. Fold the shorter side over so that you now have an oval about 12-by-4 inches. Transfer the two ovals to a large greased baking sheet and allow to rise, covered, in a warm place for another hour or until doubled. (To know if dough has doubled, press in one finger. Dough has doubled if the indentation does not spring back.)

Bake at 350oF for about 45 minutes, or until loaves make a hollow sound when knocked on. When cool, dust with powdered sugar.

Yield: 2 stollen
Preparation time: 20 minutes, plus 2 hours rising time
Cooking time: 45 minutes
Storage time: 1 week refrigerated or 3 months, frozen
Packaging ideas: Wrap in clear cellophane










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