Video:Stollenwith Heidi Dehncke-Fisher
Although it's perfect for the holidays, stollen tastes great any time of the year. Watch how to make this tried-and-true family recipe for stollen.See Transcript
Transcript:StollenHi, my name is Heidi Dehncke-Fisher and welcome to About.com Food. Today, I am going to make my father's recipe for stollen.
Description of StollenStollen, a German Christmas bread-like cake filled with dried fruit, almonds, and spices, originated in Dresden around 1450. Today, the bread is made worldwide.
Since 1994, Dresden enjoys a Stollenfest, in which a giant stollen, usually weighing about four tons, is baked and cut and sold for charity.
Stollen IngredientsTo make my father's stollen recipe, you will need:
- 1 3/4 pounds flour
- 1/4 ounce salt
- 4 ounces sugar
- 1 teaspoon nutmeg
- 2 cake yeast envelopes
- peel of 1 lemon
- 1 cup milk
- 1/2 pound butter
- 3 ounces chopped almonds
- 2 eggs
- 6 ounces raisins
- 1 container orange peel, candied
- 1 container lemon peel, candied
- powdered sugar
Combine the Stollen's IngredientsBegin by mixing most of the dry ingredients together. Combine half the flour, the salt, sugar, nutmeg, and yeast.
At the same time, heat the milk and butter in a saucepan and add this to dry mixture. Add your almonds. Be careful not to let the butter and milk mixture overheat on the stovetop, as it will kill the yeast.
Now add the rest of the flour, eggs, raisins, orange peel, and lemon peel. Cover with a kitchen towel, and let it rise for two hours.
Braid and Bake the StollenShape or braid on a cookie sheet, and bake at 350 degrees Fahrenheit for 20-30 minutes. I have sprinkled powdered sugar on it, and it's ready to serve.
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