Silverthyme

A CookBook Recipes & Other Stuff or How to Keep the Kids from Developing Beriberi After They've Moved Away From Home

Friday, December 22, 2006

Stollen


Stollen is another Christmas tradition - it is what I eat when half awake on Christmas morning with butter and lots of coffee - it keeps me awake while everyone opens presents at some ungodly hour ...



2 envelope yeast

1/2 cup lukewarm water (105°F)

1 teaspoon sugar

1/4 cup butter

1 cup milk, scalded

5 to 6 cups flour

1/2 cup sugar

2 teaspoons salt

2 eggs, lightly beaten

1 cup raisins or 2 cups raisins, apricots, whatever ..

1/2 cup walnuts

In a large mixing bowl, dissolve yeast in water with sugar.

Let it proof for about 5 minutes

Stir butter into scalded milk; cool to lukewarm

Add milk mixture, 2 cups flour, sugar, salt, and eggs to dissolved yeast

Stir until dough is smooth

Add flour to make a soft dough

Knead until dough is elastic

Place in a greased bowl and let rise until double

Divide dough in two and knead in raisins and nuts

Divide each half into three parts and braid

Cover and let rise again

Brush with beaten egg wash

Bake at 350F for about 30 minutes

Brush with melted butter and sift powdered sugar all over

12/19/07 I never make anything the same way twice ...

This time I added the fruits with the milk and eggs - and I used 2 cups of fruit instead of one

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