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  • Stollen recipe

Stollen recipe

Posted on Jan 21st, 2022
by Matthew
Categories:
  • Recipes

Stollen recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.


By thesmartcookiecook.com
A recipe of Stollen recipe. Read more below.
Stollen recipe, recipe Rating: 4.8
Number of votes:80



Ingredients

1 kg plain flour
3 tbsp active dried yeast
1 pinch(es) caster sugar
1 tbsp lukewarm milk
375 ml lukewarm milk
250 g unsalted butter
200 g sultanas
250 g blanched almonds, chopped
100 g candied lemon peel, finely chopped
100 g candied orange peel, finely chopped
½ tsp salt
200 g caster sugar
2  egg yolks
2 tbsp unsalted butter, melted, to glaze
icing sugar, for dusting

Instructions

Place the flour in a large bowl, sprinkle over the yeast and a little sugar, and add a tbsp of warm milk. Allow to stand in a warm place for an hour while loosely covered.

Heat the butter and milk in a saucepan over low heat and warm until the butter melts.

In a large bowl combine the yeast mixture, butter mixture, nuts, peel, salt, sugar and egg yolks. Mix until a soft dough forms and then mix in the sultanas. Cover bowl and allow to stand for an hour until doubled in size.

Preheat oven to Gas Mark ½, 130°C, 250°F.

Turn out to a lightly floured surface and shape to a loaf. Place on a baking sheet and bake for about 30 minutes.

When baked, and while still hot, brush with melted butter and dredge with icing sugar.


Preparation time:

ca. 2 hrs 30 min
Grade of difficulty:
medium
Calories per portion:
n/a

Related posts:

Christmas spice cookies recipe Steve’s vegetable pie recipe Christmas stollen parfait with rum pot fruits recipe Almond and rum cake recipe


Reference: Stollen recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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