[CnD] My mother's Stollen

Eileen Scrivani etscrivani at verizon.net
Wed Oct 18 23:28:23 EDT 2017

Thanks Wendy. This is manageable.


From: Wendy via Cookinginthedark 
Sent: Wednesday, October 18, 2017 10:31 PM
To: cookinginthedark at acbradio.org 
Cc: Wendy 
Subject: [CnD] My mother's Stollen

Here is my mother's Stollen, which makes a loaf:
¾ c. milk
Pour into large bowl & add
1/3 c. granulated sugar
1 tsp. Salt
¼ c. shortening
Stir until shortening melts. Cool to lukewarm. Meanwhile, dissolve
1 tsp. Sugar in ½ c. lukewarm water (100 degrees F.) Over this sprinkle
1 envelope active dry yeast
Let stand for 10 min. Then stir briskly with fork. Add softened yeast to lukewarm milk mixture together with
1 slightly beaten egg
Beat in
2 c. pre-sifted all-purpose flour
Beat vigorously by hand or with electric mixer. Blend in ½ c. chopped blanched almonds ¼ c. chopped mixed peel ¼ c. chopped candied cherries
1 c. raisins, 1 T. grated lemon rind
Gradually beat in with spoon an additional 2 – 2 ½ c. flour Work in the last of the flour with a roatating motion of the hand. Turn dough onto floured surface & knead 8 – 10 min. Shape into smooth ball & place in greased bowl, rotating dough to grease surface. Cover with damp cloth and let rise until doubled (about 1 ½ hours). Keep in warm place. 
Punch down & roll into oval about 12 x 8 inches Spread with 2 T. soft butter.
Fold in 2 lengthwise shape into crescent. Press folded edge firmly. Place on greased baking sheet & brush top with butter. Let rise again until doubled (about ¾ hour).
Bake in preheated 375 oven for 35 – 45 min.
Frost while warm with icing sugar glaze.
Decorate with candied cherries and blanched almonds.

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