5 cups all-purpose flour (5 to 5 1/2 cups)
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons grated lemon peel
1 1/2 teaspoons ground cardamom
OR
3/4 teaspoon ground mace or ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine, cut-up
2 eggs
1 egg white
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds, toasted
16 candied cherry halves, optional
Powdered sugar
Servings: 24
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in two eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough in half. Roll each to 12 × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Lightly beat egg white; brush on loaves. Arrange eight cherry halves, in a row, along bottom edge of each stollen. Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; cool on wire rack. Sift powdered sugar over stollens.
Yield: 2 Coffee Cakes
Notes: * To measure liquids, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
* To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
1/3 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
2 teaspoons grated lemon peel
1 1/2 teaspoons ground cardamom
OR
3/4 teaspoon ground mace or ground nutmeg
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/2 cup butter or margarine, cut-up
2 eggs
1 egg white
3/4 cup golden or dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup blanched slivered almonds, toasted
16 candied cherry halves, optional
Powdered sugar
Servings: 24
1. In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (120 to 130ºF); stir into dry ingredients. Stir in two eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.
2. Divide dough in half. Roll each to 12 × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
3. Lightly beat egg white; brush on loaves. Arrange eight cherry halves, in a row, along bottom edge of each stollen. Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; cool on wire rack. Sift powdered sugar over stollens.
Yield: 2 Coffee Cakes
Notes: * To measure liquids, pour into transparent liquid-ingredient measuring cup; read measurement at eye level.
* To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife.
Last edited by a moderator: