12 December 2009
A "Stolen" Stollen
This recipe came from a little card a baker left laying around about five decades ago. Somehow that little card ended up in my first recipe box ... Oops
3/4 c. Candied cherries
1/2 c. Sultana Raisins
1/4 c. Currants
1/4 c. Candied citrus peel
1/4 c. Brandy (or water if you must)
1 tbsp. finely shredded orange peel
2 tsp. finely shredded lemon peel
1/2 c. toasted slivered almonds
1/4 c. powdered sugar
4 1/2 c. all-purpose flour
2 pkg. dry active yeast
1 c. milk
1/4 c. butter
1/4 c. packed brown sugar
1/2 tsp. salt
In a medium bowl combine cherries, raisins, currants, citrus peel and brandy (or water). Set aside. In a large mixer bowl combine 1 1/2 cups of the flour and yeast.
Heat milk, butter, brown sugar and salt over low heat, stirring constantly until warm (120-130 degrees). Add dry ingredients along with eggs and shredded fruit peels. Beat on low speed with electric mixer for 30 seconds, scraping sides of bowl. Stir in fruit mixture, almonds and enough flour to make soft dough.
On a lightly floured surface knead in enough of the remaining dough to make a soft dough that is smooth and elastic (5-6 minutes). Shape into a ball. Place dough in a greased bowl, turning once. Cover and let rise until doubled in mass (about 1 hour).
Punch dough down. Divide in half. Cover and let rise for 10 minutes.
On a lightly floured surface roll each half to a 10 x 8 inch oval. Fold lengthwise in half so that the top half overlaps to within 1/2 inch of the bottom half. Press folded edge firmly. Place on greased baking sheet. Cover, let rise until double (about 45 minutes). Bake in a 375 degree oven for 15-20 minutes or until golden brown. Cool. Serve sprinkled with powdered sugar. Makes 2 loaves.