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
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
Confectioners' 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 (125º to 130ºF); stir into dry ingredients. Stir in 2 whole 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 10 minutes.
2. On lightly floured surface, 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. Decorate with cherries, if desired* (see notes). Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack. Sift confectioners' sugar over stollens.
Yield: 2 Coffee Cakes
Notes: TIPS AND TECHNIQUES: Bread is done if it sounds hollow when tapped.
*Arrange 8 candied cherry halves, in a row, along bottom edge of each stollen.
Cuisine: German
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
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
Confectioners' 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 (125º to 130ºF); stir into dry ingredients. Stir in 2 whole 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 10 minutes.
2. On lightly floured surface, 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. Decorate with cherries, if desired* (see notes). Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack. Sift confectioners' sugar over stollens.
Yield: 2 Coffee Cakes
Notes: TIPS AND TECHNIQUES: Bread is done if it sounds hollow when tapped.
*Arrange 8 candied cherry halves, in a row, along bottom edge of each stollen.
Cuisine: German
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