1 cup milk
1/2 cup plus 2 tbsp granulated sugar
1/2 tsp salt
1 package active dry yeast
1/4 cup warm water
5 cup sifted all-purpose flour
1/2 cup finely chopped candied citron
1/2 cup finely chopped candied cherries
1 cup slivered almonds
1 grated rind of 1 lemon
1 cup seedless raisins
2 eggs, beaten
1 cup (2 sticks) butter, softened
1/4 tsp nutmeg
1/2 tsp cinnamon
2/3 cup sifted confectioners' sugar
2 tbsp hot water
A Recipe for
Christmas Stollen
Chemically speaking, chocolate really is the world's perfect food. |
| Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars |
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
This Recipe for Christmas Stollen is one of thousands in the Recipes-to-go Christmas Cookbook.
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If you enjoy this Christmas Stollen Recipe - you should enjoy the recipe collections you can find on the websites below:
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This is a recipe for Christmas Stollen from the recipe cookbook of Recipes-to-go (Christmas)
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
Food Tip |
He who lives by the sword eats with bloody hands. |
| Anonymous |
Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in
1/2 cup of the granulated sugar and the salt. Let mixture cool to
lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water;
let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast
solution. Stir in 1 cup of the flour. Beat dough with electric mixer
or egg beater until smooth. Cover bowl with cloth towel; let dough
rise in a warm place 1 hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries, almonds, lemon
rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened
butter and the nutmeg. Stir in 3 more cups flour; mix dough until
smooth. Turn dough out onto a lightly floured surface. Knead, working
in enough of remaining flour to make dough smooth and elastic. Divide
dough into halves; roll each portion into an oval, about 1/2" thick.
In a small saucepan, melt remaining butter; brush it over ovals. In a
small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar;
sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place
them on buttered baking sheet. Twist ends of each oval toward each
other to form a crescent. Loosely cover ovals with wax paper and a
cloth towel. Let Stollen rise in a warm place about 1 hour or until
double in bulk.
Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden.
In a small bowl, combine confectioners' sugar with enough of the hot
water to make a thick icing. Dribble icing over hot Stollen; let
Stollen cool before slicing. Makes 1 Stollen.
Serves: 1
Christmas Stollen Recipe brought to you by Recipes To-Go