Side Pannel
Mom's Christmas Stollen
Mom's Christmas Stollen
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Breads
Ingredients List
- 1 c Golden raisins
- 1/2 c Mixed fruit; candied (up to
- -1)
- 3 tb Brandy; or rum
- 1 pk Active dry yeast
- 2 1/2 c Flour (up to 3)
- 1/2 c Milk
- 1/3 c Butter; NO substitutes
- 1/4 c Sugar
- 1/2 ts Salt
- 2 lg Eggs; beaten
- 2 ts Lime peel; grated
- 1/3 c Blanched almonds; chopped
Directions
FOR FILLING
Melted butter
Sugar
TOPPING
Powdered sugar
Combine raisins, fruit and brandy. Let stand for at least an hour (or
overnight). In large mixing bowl combine the yeast, q/2 cup flour and set
aside. In saucepan combine milk, butter, sugar and salt. Heat to lukewarm
and stir into yeast mixture, beating with a whisk or mixer for about 2
minutes. Add the beaten eggs and lime peel, beating until well blended. Mix
in the brandied fruit, almonds and enough of the remaining flour to make a
soft, non-sticky, dough. Knead on a floured board for about 5 minutes or
until the dough is smooth and elastic. Form into a ball. Place in a
buttered bowl; cover and let rise in a warm place until doubled in bulk
(about 1 1/2 hours). Punch the dough down and let it rest for about 10-15
minutes. Roll the dough out on a floured board. Roll into an 8" x 12" oval.
Brush with melted butter and sprinkle with sugar. Fold in half, lengthwise
to within 1/2" of opposite side. Press closed. Transfer to greased baking
sheet, curving ends slightly to form a crescent. Cover with a kitchen towel
and let rise in a warm place until almost doubled in bulk (about 45
minutes). Bake in a 375 degree oven about 20 minutes or until golden brown
and crusty. Cool slightly. Dust with powdered sugar. When completely cool,
powder again. Makes 1 stollen. NOTE Mom would often decorate the top of the
stollen with additional candied fruit and almonds and sometimes drizzle a
simple powdered sugar/water/vanilla icing on top. This was *ALWAYS* a part
of our After-Midnight-Mass-Brunch, served with hot steaming Kona Coffee,
while we opened presents.
NOTES : Mele Kalikimaka (Merry Christmas)
Melted butter
Sugar
TOPPING
Powdered sugar
Combine raisins, fruit and brandy. Let stand for at least an hour (or
overnight). In large mixing bowl combine the yeast, q/2 cup flour and set
aside. In saucepan combine milk, butter, sugar and salt. Heat to lukewarm
and stir into yeast mixture, beating with a whisk or mixer for about 2
minutes. Add the beaten eggs and lime peel, beating until well blended. Mix
in the brandied fruit, almonds and enough of the remaining flour to make a
soft, non-sticky, dough. Knead on a floured board for about 5 minutes or
until the dough is smooth and elastic. Form into a ball. Place in a
buttered bowl; cover and let rise in a warm place until doubled in bulk
(about 1 1/2 hours). Punch the dough down and let it rest for about 10-15
minutes. Roll the dough out on a floured board. Roll into an 8" x 12" oval.
Brush with melted butter and sprinkle with sugar. Fold in half, lengthwise
to within 1/2" of opposite side. Press closed. Transfer to greased baking
sheet, curving ends slightly to form a crescent. Cover with a kitchen towel
and let rise in a warm place until almost doubled in bulk (about 45
minutes). Bake in a 375 degree oven about 20 minutes or until golden brown
and crusty. Cool slightly. Dust with powdered sugar. When completely cool,
powder again. Makes 1 stollen. NOTE Mom would often decorate the top of the
stollen with additional candied fruit and almonds and sometimes drizzle a
simple powdered sugar/water/vanilla icing on top. This was *ALWAYS* a part
of our After-Midnight-Mass-Brunch, served with hot steaming Kona Coffee,
while we opened presents.
NOTES : Mele Kalikimaka (Merry Christmas)
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