Yield: 1 Servings
|36 ounces||(1 kg) wheat flour|
|3 ounces||(75 gr.) fresh bakers yeast|
|1 cup||And a drop more (0.25 l) milk|
|5 ounces||(150 gr.) sugar|
|1 pounds||(450 gr.) margarine|
|3 ounces||(75 gr.) sweet almond - in small pieces = minced?|
|2 ounces||(60 gr.) bitter almond - in small pieces = minced?|
|4 ounces||(125 gr.) candied lemon peel (Zitronat) (up to 5)|
|14 ounces||(375 gr.) sultana (raisin)|
|3½ ounce||(100 gr.) butter|
|\N \N||Very fine (confectioner's) sugar|
1. Make a normal yeast-dough (I hope that is the correct word) 2. put the dough on a board and knead it with your fingers. But take care, that the lower side always stays down and gets no rents (gets not cracked?) 3. add the almonds and go on kneading 4. add the candied lemon peel and the sultanas at last an go on kneading until the dough is smooth.
5. form an oval loaf and let him grow on a warm place 30 or 40 minutes 6. press it down a bit in the middle (with a rollig pin, so that you have a tray?, hollow? over the full length) and fold one third over the other two thirds (like a sheat of paper), so you get a long, slim loaf.
7. put a bit of flour over the baking tin (spray it), just like a bit of dust, and let the loaf relax on the baking tin about 15 minutes 8. heat the oven for 480 degrees (250 C) and insert the tin in the lower part. Give the Stollen 45-55 minutes with 360 - 390 degrees (180-200 C), than switch of the oven and let it rest for another 10 minutes in the oven.
ATTENTION: After 5 minutes of baking you have to open the door a bit (press a spoon between) or - if you have - open the departure (???), so that dampness can escape.
9. Spread it with the butter and strew the confectioners sugar over it.
Good appetite. Well I warned you, my english is not best. Please tell me, have you got it, have you any questions, sounds something mad. I guess the first recipes are the hardest.
When I buy Stollen, I prefere a Stollen that is filled with marzipane. But I never made one myself.
Posted to FOODWINE Digest 15 November 96 Date: Sat, 16 Nov 1996 05:30:10 -0500 From: Helmut Laberenz <HLaberenz@...>