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                         VIENNA CHRISTMAS STOLLEN

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   c            Milk -- scald/cool to
                        lukewarm
   3 1/2                Yeast -- dry/envelopes
     3/4   c            Water -- lukewarm
   3       c            Flour -- sifted
     1/2   c            Eggs -- yolks/lightly beaten
     3/4   c            Sugar
   2       ts           Salt
   1       c            Flour
     1/2   c            Butter -- softened
                        Flour -- 10-11 c. as needed
   5       c            Sultanas -- (currants)
   1 1/2   c            Almonds -- chopped or slivered
   1       c            Citron -- chopped
     1/2                Lemon -- rind only/grated
   2       ts           Rum

  Milk should be cooled to about 100 degrees. Dissolve
  the yeast in the lukewarm water and add 1/4 c. of the
  cooled milk and 3 c. sifted flour. Cover the sponge
  with a cloth and let it ripen until bubbles appear on
  the surface and it is about to drop in the center.
  Pour the remaining milk over the sponge. Add the egg
  yolks, sugar and salt and beat until the ingredients
  are well blended. Add 1 cup flour and beat well. Blend
  in the butter. Add more flour gradually to make a
  smooth dough, or until 10 to 11 cups have been added.
  Some flours absorb more liquid than others. Knead in
  the sultanas, almonds, and citron, along with the
  lemon rind which should be mixed with the rum. Knead
  the dough until the fruits and nuts are dispersed well
  through it and it is smooth. Dust the top lightly with
  flour and let it rise in a warm place about 45
  minutes. Punch it down and let stand for 20 minutes.
  Divide the dough in half and knead the pieces until
  smooth. Let them stand for 10 minutes longer. Place
  one ball of dough on a lightly floured board, and with
  a rolling pin, press down the center of the ball, and
  roll the pin to and fro 4 to 5 times, pressing all the
  time to make an elliptical shape 6 inches long and 3
  1/2" wide. The center rolled part should be 1/8" thick
  and 4 inches long. Both ends should remain untouched,
  resembling rather thick lips. Place this rolled out
  piece of dough on a buttered baking sheet and brush
  the center part with melted butter. Fold one lip
  toward the other and on the top of it. Press the
  fingertips down near and below the lips, pulling
  somewhat apart. Give a pull away from each end,
  pointing them toward the lips. The shape should
  resemble a waning moon. Repeat the process with the
  second piece of dough. (Unless you have gone
  completely crazy by now! note: my comment, not
  Gourmet's). Let the Stollen rise, covered in a warm
  place until they double in bulk, about 1 1/2 hours.
  Bake them in a moderately hot oven (375 degrees) for
  35 to 40 minutes. Do not overbake them. Cool them on
  racks. Brush them with butter and cover with vanilla
  sugar. Recipe will be posted under R-MM VANILLA SUGAR.
  Source: Gourmet , Old Vienna Cookbook Gourmet Books,
  Inc., 1959 Barbara Day :::GWHP32A
 


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