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Christmas Stollen (no yeast!)

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hermanne:
Stollen

4 1/4 cups flour
3 teaspoon baking powder, heaping
1 cup sugar
1 pkg. vanilla sugar OR 1 teaspoon vanilla extract
4 drops bitter almond extract
4 drops lemon extract
1 teaspoon rum extract
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
2 eggs
9 tablespoons butter or oleo, cut up
2 tablespoons Crisco, heaping
1 cup cottage cheese, let drain
1 cup raisins
1 cup dried currents
3 oz slivered almonds
2 oz candied orange peel, diced
2 oz candied citron OR lemon peel, diced
  melted butter
  powder sugar

-Mix flour and baking powder, sieve on counter top
-Make indenture, fill with sugars, spices, and eggs
-Mix with part of flour to a paste
-Add rest of ingredients
-Mix and knead to a smooth dough
 Add more flour while kneading, until dough does not stick anymore
-Divide and form into stollen (flatten into a thick oval, fold over about 1/3)
-Bake at 325 F for 50 minutes (small stollen, reduce time)
-Brush warm stollen with melted butter
-Sprinkle with powder sugar

OhHai!:
We're working on the cookbook now (though I think it's in a bit of a stall right now) - is this a Christmas bread?  Would you put it in the "bread" category, or in Christmas cookies?

(& with the name "stollen", what's the origin of the bread - German?  just being curious, though we are using sub-categories for ethnic/cultural foods)

Bethalize:
Thanks for posting this, Hermanne, especially post the cooking disasters thread! I may just try this.

Yours,

The woman who can't cook stollen without the breadmaker.

mechtilde:
I'd put it into the cakes section myself because stollen is effectively a yeast cake, like pannetone or gugelhupf.

magdalena:
like mechtilde said, it's a cake. And yes, Stollen in German.

*wondering if it's too early to succumb and buy a nice marzipan stollen from my favorite bakery*

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