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German Stollen




Source of Recipe


Marla


List of Ingredients




German Stollen


3/4 cup raisins
1/2 cup chopped mixed candied fruits and peels
1/4 cup currants
1/4 cup rum
4 to 4 1/2 cups of unbleached flour
2 packages active dry yeast
1 cup milk
1/2 cup butter
1/4 cup sugar
2 eggs
1/2 tsp. almond extract
2 Tbsp. grated orange peel
1/2 cup chopped blanched almonds
Confectioners' Icing

Recipe






Soak raisins, mixed fruits, and currants in rum. In large mixing bowl, combine 1 1/2 cups of the flour and the yeast.
Heat milk, butter, sugar, and 1 tsp. of salt till warm (115 to 120 degrees), stirring constantly to melt butter. Add to dry mixture; add eggs, almond extract and peels.

Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in fruit-rum mixture, nuts, and enough remaining flour to make soft dough. Knead on floured surface till smooth (8 to 10 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise till double, about 1 1/4 hours. Punch down dough, divide in half.

Cover; let rest 10 minutes. Roll each half to a 10 x 7 inch oval. Fold long side of oval over to within 1/2 inch of opposite side; seal edge. (This is where you would put the marzipan rope in place, I am guessing, right Bob?) Place on greased baking sheet. Cover and let rise till double, about 45 minutes. Bake at 375 till done, 15 to 20 minutes. While warm, glaze with confectioners' icing. Garnish with candied fruits, if desired. Makes two coffee cakes.

Confectioners' Icing

Combine 1 cup sifted powdered sugar, 1 4 tsp. vanilla, and enough milk to make of drizzling consistency (about 1 1/2 tablespoons. Ices 2 loaves. Cool bread slightly before icing. A wire rack with waxed paper underneath works well and makes cleanup easy. From a spoon, drizzle icing back and forth across loaf. Or, spread with a spatula. Be sure to add nuts, fruits or other decorations before icing sets up.