[CnD] My mother's Stollen

Deborah Barnes misslady0971 at att.net
Thu Oct 19 10:07:25 EDT 2017


Hey, that's okay, Marilyn.

They taught us how to do that in Homec but usually I'm making something bigger rather than smaller so I kept quiet.

Deb B.

-----Original Message-----
From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Thursday, October 19, 2017 9:51 AM
To: cookinginthedark at acbradio.org
Cc: Marilyn Pennington
Subject: Re: [CnD] My mother's Stollen

Thanks for this.  I'm sorry I couldn't tell people how to cut back the one that I sent in.  As I said, I have never done that.

Marilyn

-----Original Message-----
From: Eileen Scrivani via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Wednesday, October 18, 2017 11:28 PM
To: cookinginthedark at acbradio.org
Cc: Eileen Scrivani
Subject: Re: [CnD] My mother's Stollen

Thanks Wendy. This is manageable.

Eileen

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:
Stollen~
Scald:
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
Stir
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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