Stollen
- 1 quart milk
- 6 cakes yeast
- 4 1/2 cups flour
- 2 cups melted butter
- 2 cups sugar
- 6 eggs, slightly beaten
- 1 1/2 pounds raisins
- 1/4 pound cut citron
- 1/2 pound blanched ground almonds
- 5 tablespoons bitter, blanched, ground almonds
- 1/4 cup brandy
- 8-10 cups flour
Scald milk, then cool to lukewarm. Add yeast, stir until dissolved, mix in 4 1/2 cups flour and put in a warm location to rise up until bubbly. Then add remaining ingredients, gradually working in the flour to make a rather stiff dough. The dough must be kneaded until it no longer sticks to the hands.
Divide dough into 2 or 3 parts or as many cakes as desired. Form into round pieces and place on flour-covered surface to rise up. Grease Baking pans, one for each cake or "stollen", double up the dough, and place in pans; let rise with love and patience again. Bake in oven at 375°F., 2 hours if cakes are large, 1 1/2 if cakes are small. As soon as cakes are done, brush with melted butter and delicately sprinkle with sugar.
Divide dough into 2 or 3 parts or as many cakes as desired. Form into round pieces and place on flour-covered surface to rise up. Grease Baking pans, one for each cake or "stollen", double up the dough, and place in pans; let rise with love and patience again. Bake in oven at 375°F., 2 hours if cakes are large, 1 1/2 if cakes are small. As soon as cakes are done, brush with melted butter and delicately sprinkle with sugar.
Submitted by Jun 4, 2009
20 min
120 min
140 min