Christmas Stollenby Shirley-Ann Pearman Blog Administrator
Sweet Bread: Christmas Stollen- The German Stollen, sweet and filled with fruits, is one. Traditionally, it is served at Christmastime - thinly sliced, with coffee or perhaps a glass of wine. Recommended Features
- Sweet Bread
- Christmas Stollen
- German Stollen
- Candied fruit
Review on Christmas StollenChristmas Stollen
1 cup milk
cup granulated sugar
1 teaspoon salt
2 packages active dry yeast
cup warm water (105 to 115F)
4 cups sifted all-purpose flour
1 teaspoon cinnamon
cup seedless raisins
cup diced mixed candied fruit
cup slivered almonds
1 cup unsifted confectioners sugar
2 tablespoons milk
8 to 10 candied cherries Angelica
1. In large saucepan, heat milk until bubbles from around edge of pan. Remove from heat. Stir in granulated sugar, salt, and shortening; let cool until lukewarm.
2. Sprinkle yeast over warm water in large bowl; stir until dissolved. Then stir in milk mixture. Add 2 cups flour; beat until thoroughly combined and smooth.
3. Cover bowl with damp towel; let dough rise in warm place (85F), free from drafts, until double in bulk about 30 minutes.
4. Sift remaining flour with nutmeg and cinnamon.
5. Stir raisins, fruit, and almonds into dough. Then stir in flour-spice mixture until well mixed.
6. Turn dough onto lightly floured surface. Knead 10 minutes, or until smooth. Place in greased bowl; cover with damp towel; let rise in warm place until double in bulk about 1 hour.
7. Punch down. Turn out onto lightly floured surface. Knead 5 minutes. Divide into 2 balls. Place on greased cookie sheets. Cover with damp towel; let rise in warm place until double in bulk about 1 hour.
8. Meanwhile, preheat oven to 400F.
9. Bake Stollen 10 minutes. Reduce heat to 350F; bake 40 minutes more. Cool on wire rack.
10. Make Frosting: Combine sugar and milk in small bowl until smooth. Frost top of Stollen. Decorate with cherries and buts of angelica.
Stollen was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from McCall CookBook, the chapter on Yeast Breads, page 95 edition of between 1950 1960s.
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Created on Dec 29th 2011 12:41. Viewed 1,097 times.
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