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                  SOURDOUGH DRESDEN-STYLE GERMAN STOLLEN

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

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3   c            Candied orange peel
                        Finely chopped
     1/2   c            Milk
   2       c            Sourdough starter
                        -sponge*
     1/2   c            Golden raisins
     1/2   c            Seedless raisins
     1/2   c            Currants
     1/2   c            Slivered almonds
     1/2   ts           Salt
   1       t            Almond flavoring
   1       t            Grated lemon peel
   5       c            All-purpose
                        -flour, unsifted
   1                    Egg white,beat w/1 Tb water
     1/4   c            Butter, melted
     1/3   c            Powdered sugar
                        (more or less)
   2                    Eggs

  In small pan combine milk, butter and sugar.  Place
  over medium heat and bring mixture to scalding,
  stirring to dissolve the sugar.  Set aside to cool.
  Beat the eggs into the cooled mixture; add this
  mixture to the 2 cups of sourdough starter, beat until
  well blended.  Add salt, almond flavoring, lemon peel
  and 3 cups of the flour.  Mix until well-blended. Stir
  in orange peel, raisins, currants and almonds.  Add
  enough flour to knead.  Turn out onto a floured board
  and knead until smooth and elastic, about 10 minutes.
  Turn dough over in a greased bowl.  Cover and let rise
  in a warm place until double in size.  Punch dough
  down; divide in half. On a lightly greased baking
  sheet shape the dough, each half, into a 7x9-inch
  oval, about 1 inch thick.  Brush the surface with some
  of the egg-white mixture, then crease ovals and fold
  them lengthwise, but not all the way over leaving a 2"
  lap on bottom.  Brush top with egg-white mixture .
  Cover and let rise until double in size.  Bake in 375F
  oven for 40 minutes or until richly browned.  Brush
  top with melted butter and sift the powdered sugar
  over top.  Return Stollens to oven and beke 3 minutes
  longer to set sugar.  Cool on wire racks. *Take
  sourdough starter out of refrigerator the night before
  and mix with 2 cups water, 2 cups flour and 1
  tablespoon sugar.  Cover.  Let set overnight.  Next
  morning put original amount of starter back in
  refrigerator and use the rest for the stollen.
 


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