Wednesday, 28 December 2011

Christmas Stollen



Christmas Stollen
Ingredients

1 cup milk
½ cup granulated sugar
1 teaspoon salt
½ cup shortening
2 packages active dry yeast
¼ cup warm water (105 to 115F)
4 ½ cups sifted all-purpose flour
½ teaspoon nutmeg
1 teaspoon cinnamon
½ cup seedless raisins
½ cup diced mixed candied fruit
¼ cup slivered almonds


Frosting
1 cup unsifted confectioners’ sugar
2 tablespoons milk
8 to 10 candied cherries Angelica


Method
1.                  In large saucepan, heat milk until bubbles from around edge of pan.  Remove from heat.  Stir in granulated sugar, salt, and shortening; let cool until lukewarm.
2.                  Sprinkle yeast over warm water in large bowl; stir until dissolved.  Then stir in milk mixture.  Add 2 cups flour; beat until thoroughly combined and smooth.
3.                  Cover bowl with damp towel; let dough rise in warm place (85F), free from drafts, until double in bulk – about 30 minutes.
4.                  Sift remaining flour with nutmeg and cinnamon.
5.                  Stir raisins, fruit, and almonds into dough.  Then stir in flour-spice mixture until well mixed.
6.                  Turn dough onto lightly floured surface.  Knead 10 minutes, or until smooth.  Place in greased bowl; cover with damp towel; let rise in warm place until double in bulk – about 1 hour.
7.                  Punch down.  Turn out onto lightly floured surface.  Knead 5 minutes.  Divide into 2 balls.  Place on greased cookie sheets.  Cover with damp towel; let rise in warm place until double in bulk – about 1 hour.
8.                  Meanwhile, preheat oven to 400F.
9.                  Bake Stollen 10 minutes.  Reduce heat to 350F; bake 40 minutes more.  Cool on wire rack. 
10.              Make Frosting:  Combine sugar and milk in small bowl until smooth.  Frost top of Stollen.  Decorate with cherries and buts of angelica.  
Stollen was made and prepared by Shirley-Ann Pearman  
Photography by Shirley-Ann Pearman  
Recipe was taken from McCall CookBook, the chapter on “Yeast Breads”, page 95 edition of between 1950 – 1960s.  




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 Shirley-Ann Pearman
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