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