Traditional German Christmas bread
Germans traditionally eat Stollen around Christmastime.
This recipe comes from someone I went to school with.
She, and her parents, who are from southern Germany, recommended
it as quite an authentic recipe.
It is indeed a very tasty and rich bread.
Ingredients(Makes 1 large or 2 small loaves)
- 1/4 oz active dried yeast
- 3/4 cup warm water
- 1/2 cup granulated sugar
- 3 large eggs
- 1 egg yolk
- 1/2 cup soft butter
- 3 1/2 cups flour
- 1 cup chopped blanched almonds
- 1/2 cup citronat (candied lemon peel),
cut into small pieces
- 1/2 cup orangenat (candied orange peel),
cut into small pieces
- 1/2 cup raisins
- 1 Tbsp grated lemon peel
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 1 1/2 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
Let rise until doubled in size (45 to 60 minutes).
Bake 30-35 minutes at
until golden brown.
My loaves of stollen come out somewhat wide and short. Some traditionalists
make them long and narrow.
You can also make them in normal bread pans instead of on
cookies sheets, in which case you should increase the baking time somewhat.
hand-on time: 30 minutes;
rising times: 1 1/2 hours + overnight + 1 hour;
baking time: 30-35 minutes.
measure the ingredients, though you can experiment with the fruits and nuts.
Santa Cruz, California, USA
Excelan, Inc., San Jose, California
Recipe last modified: 4 Dec 86
From: aviva@excelan (Aviva Garrett)
Subject: RECIPE: Stollen
Date: 19 Dec 86 02:58:05 GMT
Organization: Excelan, Inc., San Jose, Calif., USA
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