German - Stollen
Source of Recipe
from Lor
German - Stollen
3/4 cup raisins, rinsed
1/3 cup chopped lemon
2 tablespoons slivered, fresh orange peel
1/4 cup rum
1 package dry yeast
1/4 cup warm water
1 cup warm milk
2/3 cup butter
1/4 cup honey
1 teaspoon salt (optional) 2 tablespoons slivered,
fresh lemon peel
1/2 teaspoon pure almond extract
2 egss
4 to 4-1/2 cups unbleached white flour
3/4 cup chopped almonds
melted butter
Place raisins, lemon, and orange peel in a bowl. Add the rum and let
soak for 1 hour. Drain and reserve the
rum.
Sprinkle the yeast into warm water and let stand until dissolved. In
a saucepan, heat the milk and the butter
until the butter melts. Pour into a large mixing bowl, add the honey,
salt, lemon peel, drained rum (reserve fruits), and almond extract.
Cool to lukewarm. Beat in eggs and dissolved yeast mixture. Add
enough flour to make a soft dough. Dredge fruits in flour and add to
dough. Add almonds. Mix well.
Turn out onto a lightly floured surface and knead until smooth (about
8 to 10 minutes). Place in a greased bowl, turn once to coat the top,
cover, and place in a warm spot to rise until doubled in bulk (45
minutes to 1 hour).
Turn out onto a lightly floured surface, divide dough into 2 parts.
Roll each piece into an oval about 3/4 inch thick. Brush with melted
butter, cover lightly with wax paper, and place in a warm spot until
doubled in bulk.
Bake at 350 degrees F. for about 40 minutes.
Makes 2 loave.
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