CANDIED STOLLEN
1 cup California golden raisins
1/2 cup mixed candied fruits
3 tablespoons brandy OR rum
1 package active dry yeast
2 1/2 to 3 cups flour; divided
1/2 cup milk
1/3 cup butter OR margarine
1/4 cup sugar
1/2 teaspoon salt
2 eggs, beaten
2 teaspoons grated lemon peel
1/3 cup chopped blanched almonds (optional)
Melted butter and sugar
TO SERVE:
Powdered sugar
Combine raisins, fruits and brandy; let stand 1 hour or overnight.
In mixing bowl combine yeast and 1/2 cup of the flour; set aside.
In saucepan combine milk, butter, sugar and salt; heat to lukewarm.
Stir into yeast mixture; beat with electric mixer 2 minutes.
Add eggs and peel; beat to blend well.
Mix in brandied fruits, almonds and enough of the remaining flour to make a soft, non-sticky dough. Knead on floured board about 5 minutes until dough is smooth and elastic. Form into ball; place in greased bowl. Cover and let rise in warm place until almost doubled in bulk, about 1 1/2 hours.
Punch down; let rest 10 minutes.
On floured board roll dough to an 12x8-inch oval. Brush with melted butter; sprinkle with sugar. Fold dough in half lengthwise to within 1/2 inch of opposite side. Press closed. Transfer stollen to greased baking sheet; curve ends slightly to form a crescent shape. Cover loosely with towel; let rise in warm place until almost doubled in bulk, about 45 minutes.
Preheat oven to 375 degrees F.
Bake about 20 minutes until golden brown and crusty. Cool slightly; sprinkle with powdered sugar. Cool completely.
TO SERVE:
Dust once again with sugar. Serve slices plain or toasted.
To store stollen, wrap securely in plastic or foil.
Yields: one stolen; servings: 8
Source: California Raisin Marketing Board
1 cup California golden raisins
1/2 cup mixed candied fruits
3 tablespoons brandy OR rum
1 package active dry yeast
2 1/2 to 3 cups flour; divided
1/2 cup milk
1/3 cup butter OR margarine
1/4 cup sugar
1/2 teaspoon salt
2 eggs, beaten
2 teaspoons grated lemon peel
1/3 cup chopped blanched almonds (optional)
Melted butter and sugar
TO SERVE:
Powdered sugar
Combine raisins, fruits and brandy; let stand 1 hour or overnight.
In mixing bowl combine yeast and 1/2 cup of the flour; set aside.
In saucepan combine milk, butter, sugar and salt; heat to lukewarm.
Stir into yeast mixture; beat with electric mixer 2 minutes.
Add eggs and peel; beat to blend well.
Mix in brandied fruits, almonds and enough of the remaining flour to make a soft, non-sticky dough. Knead on floured board about 5 minutes until dough is smooth and elastic. Form into ball; place in greased bowl. Cover and let rise in warm place until almost doubled in bulk, about 1 1/2 hours.
Punch down; let rest 10 minutes.
On floured board roll dough to an 12x8-inch oval. Brush with melted butter; sprinkle with sugar. Fold dough in half lengthwise to within 1/2 inch of opposite side. Press closed. Transfer stollen to greased baking sheet; curve ends slightly to form a crescent shape. Cover loosely with towel; let rise in warm place until almost doubled in bulk, about 45 minutes.
Preheat oven to 375 degrees F.
Bake about 20 minutes until golden brown and crusty. Cool slightly; sprinkle with powdered sugar. Cool completely.
TO SERVE:
Dust once again with sugar. Serve slices plain or toasted.
To store stollen, wrap securely in plastic or foil.
Yields: one stolen; servings: 8
Source: California Raisin Marketing Board
MsgID: 3133822
Shared by: Betsy at Recipelink.com
In reply to: Recipe: German / Oktoberfest Recipes (33)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: German / Oktoberfest Recipes (33)
Board: Daily Recipe Swap at Recipelink.com
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