Stollen (German Christmas Fruit Bread) makes 10 loaves
1 lb white raisins
1 cup candied cherries cut in fourths
1 plb currants
6 rings candied pineapple cut up
1 pint white grape juice
4 cup whole milk
2 1/2 cup sugar
2 beaten eggs
1/2 cup warm water (105 - 115 degrees)
4 tbsp dry yeast
1 lb butter
1/2 cup lard
1/2 tsp ground cardamom
Rind of 2 lemons
4 tsp salt
1bout 15 1/2 cup flour
1 cup chopped almonds (optional)
Soak raisins, currants, pineapple and cherries in the grape juice overnight. Drain well. Discard juice or use i for soaking something else. Scald milk. Let cool. Add sugar and beaten eggs. Dissolve yeast in warm water (105 - 115 degrees). After it bubbles up, add it to the milk mixture. Add melted butter and lard, cardamom, lemon rind and salt. Stir in 8 cups flour, gradually. Let rise for 3.4 an hour. Add enough remaining flour to make a soft dough. Knead about 8 minutes. Set to rise in a warm place (I place a pan of hot water in my oven and set my bowl of dough in oven to rise.) Let double in bulk. Shape into 10 loaves. Put in buttered loaf pans that are 7 1/2x3 1/2 inch small loaf size. Let rise to aout the size you'll want the loaves when baked. Bake about 35 minutes at 350 degrees. Remove from pans and cool on wire racks. Frost with a powdered sugar frosting.
Streusel Topping - enough for 4 loaves
1/2 cup sugar
1/2 cup flour
2 tsp grated lemon peel
1/2 tsp vanilla
1/3 cup melted butter
1/2 cup ground, blanched almonds
If you would prefer a streusel topping you could put the topping on the loves right after you shape them and put them in the pans.
Blend together all the ingredients well, using a fork. Sprinkle over dough, pressing in a bit.
- Ellen Sanders
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991
1 lb white raisins
1 cup candied cherries cut in fourths
1 plb currants
6 rings candied pineapple cut up
1 pint white grape juice
4 cup whole milk
2 1/2 cup sugar
2 beaten eggs
1/2 cup warm water (105 - 115 degrees)
4 tbsp dry yeast
1 lb butter
1/2 cup lard
1/2 tsp ground cardamom
Rind of 2 lemons
4 tsp salt
1bout 15 1/2 cup flour
1 cup chopped almonds (optional)
Soak raisins, currants, pineapple and cherries in the grape juice overnight. Drain well. Discard juice or use i for soaking something else. Scald milk. Let cool. Add sugar and beaten eggs. Dissolve yeast in warm water (105 - 115 degrees). After it bubbles up, add it to the milk mixture. Add melted butter and lard, cardamom, lemon rind and salt. Stir in 8 cups flour, gradually. Let rise for 3.4 an hour. Add enough remaining flour to make a soft dough. Knead about 8 minutes. Set to rise in a warm place (I place a pan of hot water in my oven and set my bowl of dough in oven to rise.) Let double in bulk. Shape into 10 loaves. Put in buttered loaf pans that are 7 1/2x3 1/2 inch small loaf size. Let rise to aout the size you'll want the loaves when baked. Bake about 35 minutes at 350 degrees. Remove from pans and cool on wire racks. Frost with a powdered sugar frosting.
Streusel Topping - enough for 4 loaves
1/2 cup sugar
1/2 cup flour
2 tsp grated lemon peel
1/2 tsp vanilla
1/3 cup melted butter
1/2 cup ground, blanched almonds
If you would prefer a streusel topping you could put the topping on the loves right after you shape them and put them in the pans.
Blend together all the ingredients well, using a fork. Sprinkle over dough, pressing in a bit.
- Ellen Sanders
100 Years of Cooking Trinity Lutheran Style, Centennial Cookbook 1891-1991
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