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German
Stollen
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
1/2 cup raisins
1/2 cup candied red cherries, halved
1/4 cup currants
1/4 cup candied citron, diced
1/4 cup rum
4 1/2 cup flour
2 yeast, active dry packages
1 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1/2 tsp. salt
2 eggs
1 tbsp. orange peel, finely shredded
2 tsp. lemon peel, finely shredded
1/2 cup almonds, blanched chopped
Cooking:
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In a medium bowl combine raisins, cherries, currants, citron or citrus
peel, and rum. Set aside. In a large mixer bowl combine 1-1/2 cups of
the flour and yeast. Heat milk, butter, sugar and salt over low heat,
stirring constantly until warm (120F to 130F).
Add to dry ingredients along with eggs and fruit peels. Beat at low speed
of electric mixer for 1/2 minute, scraping sides of bowl. Beat 3 minutes
at high speed. Stir in fruit-rum mixture, almonds and enough of the remaining
flour to make a soft dough.
Turn out onto a lightly floured surface and knead in enough of the remaining
flour to make a moderately soft dough that is smooth and elastic (5 to
6 minutes). Shape into a ball. Place in a greased bowl, turning once.
Cover. Let rise until double (1 hour). Punch dough down. Divide in half.
Cover and let rest 10 minutes.
On a lightly floured surface roll each half to a 10x8-inch oval. Fold
lengthwise in half so the top half overlaps to within 1/2 inch
of the bottom half. Press folded edge firmly. Place about 4-inches apart
on greased baking sheet. Cover and let rise until
double (45 minutes). Bake at 200 degrees Celsius for 15 to 20 minutes
or until golden brown. Cool. Serve sprinkled with powdered sugar or spread
with Confectioners' Glaze and decorate with candied cherries. Makes 2
loaves.
CONFECTIONERS' GLAZE
Mix 1 cup sifted powdered sugar and 1 tablespoon milk. Add more milk,
1/2 teaspoon at a time, until spreading consistency.
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