Christmas Stollen: Difference between revisions
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100 grams yeast<br> | 100 grams yeast<br> | ||
1/2 pound sugar<br> | 1/2 pound sugar<br> | ||
2 packages vanilla sugar | 2 packages [[Vanilla_Sugar|vanilla sugar]] It's about 1 tablespoon in the package.<br> | ||
1 pound raisins<br> | 1 pound raisins<br> | ||
1/2 pound almonds<br> | 1/2 pound almonds<br> | ||
Revision as of 18:49, 17 March 2018
Ingredients:
2 pounds flour
100 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 one large lemon
1 shot glass Schnapps (probably an ounce of 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.
