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Title: Stollen [Aust Gourmet Aug 82
Categories: German Holiday Cake
Yield: 1 Servings
| ===SWEET DOUGH============== | ||
| 4 1/2 | c | Plain flour. |
| 1 | pn | Salt, large pinch. |
| 125 | g | Butter. |
| 1 | c | Milk. |
| 30 | g | Yeast, fresh. |
| 1/2 | c | Caster sugar. |
| 2 | Eggs, beaten.] | |
| ===STOLLEN================== | ||
| Icng sugar. | ||
| 1/3 | c | Raisins. |
| 1/3 | c | Currants. |
| 2/3 | c | Candied peel, chopped.] |
| 1/3 | c | Glace cherries, halved.] |
| 1/3 | c | Rum. |
| 1/2 | c | Almonds, blanched, slivered.] |
| Butter, melted.] | ||
| Flour |
SWEET PASTRY-This recipe can be used as the basis for many a loaf or roll.
Sift flour with salt into a large warm mixing bowl. Heat butter and allow to melt. Stir in 3/4 cup of milk and heat until luke warm. Cream yeast, pour over warm milk and butter mixture. Mix in sugar and eggs. Make a well in the flour and pour in the milk mixture beating first with a wooden spoon, then by hand. Add a little more warm milk if necessary to form a soft dough.
When the dough come cleanly away from the sides of the bowl, lift out onto a lightly floured surface and knead until smooth and elastic. Add a little more flour if the dough is too soft.
Rinse out bowl with hot water and lightly butter bowl. Place dough back into bowl turning it over to lightly oil the surface of the dough. Cover with a sheet of plastic wrap and place in a warm place for about an hour or until doubled in bulk.
Punch down dough and leave for a further half an hour to rise again before shaping and baking.
STOLLEN- Place fruits in a bowl and pour over rum, toss well. Cover and leave overnight. Drain and dry well on kitchen towel before adding to yeast dough.
Make up sweet dough according to recipe and allow to rise. Knock down dough and shape into a square. Spoon rum-soaked fruits, which have been tossed in a little flour, together with almonds into the middle of the square.
Fold dough over fruits and knead lightly into dough. Place in a greased bowl, cover and leave to rise in a warm place for 30-45 minutes. Punch down dough and turn onto a floured surface. Roll out to a 38cm x 22cm rectangle. Fold into three lengthwise, overlapping the centre by about 2cm. Press edge gently to keep in place. Lightly flour hands and taper ends of loaf slightly.
Place on a greased baking tray, brush with a little melted butter and leave in a warm place to rise.
Bake in a moderately hot oven, 190^C, for about 45 minutes or until a deep golden brown. Remove to a wire rack and dust thickly with icing sugar. from AUSTRALIAN GOURMET, volume 14, no. 4 August 1982 typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 01-02-98 (07:42) Occ Bbs (51) Cooking
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