Stollen

 

Stollen - Herta Gehmlich (Half Recipe altered a bit.)

 

8 cups flour

2 cups lukewarm milk

2 Tb. active dry yeast dissolved in ½ c. warm water

 

1 cup butter

3/4 cups sugar

1 cup slivered almonds

1/3 cup citron peel

grated peel of 1 lemon

1 Tb salt

1 tsp. mace

1 cup golden raisins, chopped a bit

 

Make a sponge with 2 cups flour, yeast, water, 2 Tb. sugar and milk. Let rise while preparing rest of ingredients.

In processor chop almonds, citron and raisins

When sponge is bubbly add: butter, sugar, almonds, peels, raisins, and mace. Knead well.

Add 5 – 6 cups flour and knead. The more it is kneaded the nicer the texture.

Put dough into large bowl. Cover and place in warm area to rise until double.

Punch down and let rise again.

Form into loaves, long and flat shaped. I make 5 or 6. Place on ungreased baking sheets, cover and let rise. Used about 4A00 grams of dough per loaf.

Heat oven to 350*.

Just before putting into oven, slash top of each loaf with sharp knife.

Bake about 30-40 minutes depending on size of loaf.

Remove loaves to cooling rack. Working with one loaf at a time brush top and sides with melted butter then immediately sprinkle with granulated sugar.

Now next day put into freezer and try to wait until Christmas morning before eating.