Mom's christmas stollen
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Golden raisins |
| ½ | cup | Mixed fruit; candied (up to 1) |
| 3 | tablespoons | Brandy; or rum |
| 1 | pack | Active dry yeast |
| 2½ | cup | Flour (up to 3) |
| ½ | cup | Milk |
| ⅓ | cup | Butter; NO substitutes |
| ¼ | cup | Sugar |
| ½ | teaspoon | Salt |
| 2 | larges | Eggs; beaten |
| 2 | teaspoons | Lime peel; grated |
| ⅓ | cup | Blanched almonds; chopped |
| Melted butter | ||
| Sugar | ||
| Powdered sugar | ||
Directions
FOR FILLING
TOPPING
Combine raisins, fruit and brandy. Let stand for at least an hour (or overnight). In large mixing bowl combine the yeast, q/2 cup flour and set aside. In saucepan combine milk, butter, sugar and salt. Heat to lukewarm and stir into yeast mixture, beating with a whisk or mixer for about 2 minutes. Add the beaten eggs and lime peel, beating until well blended. Mix in the brandied fruit, almonds and enough of the remaining flour to make a soft, non-sticky, dough. Knead on a floured board for about 5 minutes or until the dough is smooth and elastic. Form into a ball. Place in a buttered bowl; cover and let rise in a warm place until doubled in bulk (about 1½ hours). Punch the dough down and let it rest for about 10-15 minutes. Roll the dough out on a floured board. Roll into an 8" x 12" oval.
Brush with melted butter and sprinkle with sugar. Fold in half, lengthwise to within ½" of opposite side. Press closed. Transfer to greased baking sheet, curving ends slightly to form a crescent. Cover with a kitchen towel and let rise in a warm place until almost doubled in bulk (about 45 minutes). Bake in a 375 degree oven about 20 minutes or until golden brown and crusty. Cool slightly. Dust with powdered sugar. When completely cool, powder again. Makes 1 stollen. NOTE Mom would often decorate the top of the stollen with additional candied fruit and almonds and sometimes drizzle a simple powdered sugar/water/vanilla icing on top. This was *ALWAYS* a part of our After-Midnight-Mass-Brunch, served with hot steaming Kona Coffee, while we opened presents.
NOTES : Mele Kalikimaka (Merry Christmas) Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on Nov 11, 1997