Christmas Stollen: Difference between revisions
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
Ingredients:<br> | Ingredients:<br> | ||
2 pounds flour<br> | 2 pounds flour<br> | ||
10 grams yeast<br> | |||
1/2 pound sugar<br> | 1/2 pound sugar<br> | ||
2 packages [[Vanilla_Sugar|vanilla sugar]] It's about 1 tablespoon in the package.<br> | 2 packages [[Vanilla_Sugar|vanilla sugar]] It's about 1 tablespoon in the package.<br> | ||
| Line 9: | Line 9: | ||
1/2 pound Fat (probably something like Crisco)<br> | 1/2 pound Fat (probably something like Crisco)<br> | ||
1 teaspoon salt<br> | 1 teaspoon salt<br> | ||
Juice and (grated) rind of | Juice and (grated) rind of two lemons<br> | ||
1 | 1 cup Captian Morgan rum (or some other rum)<br> | ||
1/4 liter milk.<br> | 1/4 liter milk.<br> | ||
| Line 16: | Line 16: | ||
The evening before: The 1/2 pound butter and fat heated together and then left to cool -- will become solid again. Also mix the raisins with the rum and lemon juice and let stand overnight. | The evening before: The 1/2 pound butter and fat heated together and then left to cool -- will become solid again. Also mix the raisins with the rum and lemon juice and let stand overnight. | ||
The next day, dissolve the yeast in the warmed-up milk (@115-120 degrees F. Add to flour, knead til blisters form in dough, and leave to rest for 2 hours. Then mix in all other ingredients, knead til dough is again "alive". Let stand another hour. (These are all the instructions I got.) However, I assume you would shape it in the somewhat rectangular form that you hopefully remember and bake til done -- toothpick test. My guess would be at 350 and start testing after an hour. | The next day, dissolve the yeast in the warmed-up milk (@115-120 degrees F. Add to flour, knead til blisters form in dough, and leave to rest for 2 hours. Then mix in all other ingredients, knead til dough is again "alive". Let stand another hour. (These are all the instructions I got.) However, I assume you would shape it in the somewhat rectangular form that you hopefully remember and bake til done -- toothpick test. My guess would be at 350 and start testing after an hour. | ||
#The night before: | |||
##Melt butter and Crisco together and allow to re-solidify overnight | |||
##Grate the lemon zest from the lemons, put in a container for use tomarrow | |||
##Put raisins in a medium bowl, squeeze lemon juice into raisins, and add 1 cup of rum, cover and refrigerate overnight. | |||
Revision as of 03:16, 2 November 2019
Ingredients:
2 pounds flour
10 grams yeast
1/2 pound sugar
2 packages vanilla sugar It's about 1 tablespoon in the package.
1 pound raisins
1/2 pound almonds
1/2 pound butter
1/2 pound Fat (probably something like Crisco)
1 teaspoon salt
Juice and (grated) rind of two lemons
1 cup Captian Morgan rum (or some other rum)
1/4 liter milk.
DIRECTIONS
The evening before: The 1/2 pound butter and fat heated together and then left to cool -- will become solid again. Also mix the raisins with the rum and lemon juice and let stand overnight.
The next day, dissolve the yeast in the warmed-up milk (@115-120 degrees F. Add to flour, knead til blisters form in dough, and leave to rest for 2 hours. Then mix in all other ingredients, knead til dough is again "alive". Let stand another hour. (These are all the instructions I got.) However, I assume you would shape it in the somewhat rectangular form that you hopefully remember and bake til done -- toothpick test. My guess would be at 350 and start testing after an hour.
- The night before:
- Melt butter and Crisco together and allow to re-solidify overnight
- Grate the lemon zest from the lemons, put in a container for use tomarrow
- Put raisins in a medium bowl, squeeze lemon juice into raisins, and add 1 cup of rum, cover and refrigerate overnight.
