Stollen

Stollen

INGREDIENTS

3/4 cup glazed fruits
1/2 cup raisins
1/4 cup brandy or rum
1 tablespoon yeast
1/4 cup lukewarm water
1/2 cup fresh milk
1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 whole eggs
4–4 1/2 cups Maya All–Purpose Flour
1 cup chopped cashew nuts
1 tablespoon grated lemon peel
2–4 tablespoons butter or margarine, melted (for brushing)
confectioner’s sugar

PROCEDURE

In a bowl, combine the first 3 ingredients, let stand for at least an hour. Drain but reserve the brandy.

Dissolve the yeast in 1/4 cup lukewarm water. In a bowl, combine reserved brandy, milk, butter, sugar, salt, nutmeg, eggs, dissolved yeast and about 2 cups of flour. Beat until smooth. Stir in fruit mixture, nuts, lemon peel and remaining flour to make dough that is easy to handle.

Knead until smooth and elastic. Place dough in a greased bowl, cover and let rise until double in bulk.

Punch down dough then divide into 2. Roll out each portion into an oval about 10 x 7 inches. Brush with melted butter. Fold the dough to produce a half–moon shape. Transfer dough to ungreased baking sheet. Cover and let rise until doubled. Brush with some melted butter then bake in a pre–heated 375 degrees F oven for 20 to 25 minutes or until golden brown. Before serving, brush with more melted butter and dust with confectioner’s sugar.<

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