Stollen (German Coffee Cake)
Source of Recipe
Marla
Recipe Introduction
This is a sweet yeast bread. No kneading is required. Mix it together
at night, cover and leave it to rise overnight.
Or mix it in the morning, cover it and roll it out in the evening.
Combine in a large bowl:
List of Ingredients
Stollen (German Coffee Cake)
4 cups flour, approx.
1/2 cup soft butter
3/4 t. salt
1 pkg. dry yeast (dissolved in 1 1/2 c. warm water)
1/2 cup shortening
1/4 to 1/2 cup sugar
2 whole eggs & 1 yolk
Recipe
Cover with plastic wrap and let rise. It will double in size or more.
When ready to roll out, divide dough into 2 or 3 parts. Roll out
one part at a time as thinly as possible on floured surface.
Brush on:
Melted butter and sprinkle generously with cinnamon and sugar.
Sprinkle with chopped nuts & dates, or candied fruit. Roll up . Lift
carefully with large spatulas and transfer to cookie sheet. Let rise
30 mins. Repeat with remaining dough. Bake at 375 degrees for about 30
minutes. Frost with butter cream frosting or drizzle with icing.
source is unknown
|
|