This is not the exact recipe requested, but it sure is good. I've been
making it since the mid 1970s.
From The New York Times International Cook Book by Craig
1 cup milk -- scalded
1 cup sugar
1 teaspoon salt
1 1/2 sticks unsalted butter
3 tablespoons shortening
3 packages yeast
3 eggs -- lightly beaten
3/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon cardamom
3 cups bread flour
3 cups all purpose flour (about 3 cups)
1 1/2 cups candied fruit
1/2 cup raisins
3/4 cup chopped pecans
1 1/2 cups powdered sugar
2 tablespoons unsalted butter -- melted
Combine milk, sugar, salt, butter, and shortening. Stir to dissolve sugar.
Cool or heat to about 120°. Proof yeast in a bit of water and a pinch of
sugar. Toss fruits with a bit of flour. Combine bread flour, cinnamon,
mace, and cardamom. Mix in eggs, proofed yeast, and milk mixture. Add
enough all purpose flour to make a kneadable dough. Knead until elastic,
adding more flour as needed. Dough will be sticky. Knead in the fruits and
nuts. Spray a bowl with Pam. Place dough in bowl and spray top of dough
with Pam. Cover with a towel and let raise until doubles, about 2 hours.
Punch down, divide in two and roll each half into a 12" x 9" rectangle.
Fold dough about 2/3 along the long axis. Place on greased cookie sheets.
Cover each stollen with a towel and let raise until doubled, about 45 - 60
min. Bake in a preheated 350° oven for about 30 min., until stollen sound
hollow when rapped on the bottom. Cool on racks
Frosting: Combine powdered sugar, butter, and water to make a very thick
slurry. Drizzle frosting over cooled stollen and decorate with pecan
halves and candied fruit if desired.
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
|All times are GMT +1. The time now is 10:18 AM.|
Powered by vBulletin® Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.