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STOLLEN 1 pkg. dry yeast 3/4 c. warm water (105~ to 115 degrees) 1/2 c. sugar 1/2 tsp. salt 3 eggs 1 egg, separated 1/2 c. butter, softened 3 1/2 c. flour 1/2 c. chopped almonds 1/4 c. cut up citron 1/4 c. cut-up maraschino cherries 1/4 c. raisins 1 Tbsp. grated lemon peel butter, softened 1 Tbsp. water Dissolve yeast in 3/4 cup warm water in large mixing bowl. Beat in sugar, salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups flour on medium speed, scraping bowl constantly, 10 minutes. Stir in remaining flour, almonds, fruit and lemon peel. Scrape batter from side of bowl. Cover; let rise in warm place until double, 1 1/2 to 2 hours. Stir down batter by beating about 25 strokes. Cover tightly and store in refriger- ator overnight. Turn dough onto well-floured surface; turn to coat with flour. Divide into halves; press each half into oval, 10 x 7-inch. Spread with butter. Fold lengthwise in half; press only folded edge firmly. Place on greased cookie sheet. Beat egg white and 1 tablespoon water; brush over ovals. Let rise until double, 45 to 60 minutes. Heat oven to 325 degrees. Bake until golden brown, 15 to 20 minutes. Sprinkle with powdered sugar. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |