Ingredients
1 cup milk
1/2 cup plus 2 tbsp granulated sugar
1/2 tsp salt
1 package active dry yeast
1/4 cup warm water
5 cup sifted all-purpose flour
1/2 cup finely chopped candied citron
1/2 cup finely chopped candied cherries
1 cup slivered almonds
1 grated rind of 1 lemon
1 cup seedless raisins
2 eggs, beaten
1 cup (2 sticks) butter, softened
1/4 tsp nutmeg
1/2 tsp cinnamon
2/3 cup sifted confectioners' sugar
2 tbsp hot water
Directions
Pour milk into a saucepan. Heat to scalding. Turn off heat; stir in
1/2 cup of the granulated sugar and the salt. Let mixture cool to
lukewarm. In a large bowl, dissolve yeast in the 1/2 cup warm water;
let mixture rest for 5 minutes. Pour lukewarm milk mixture into yeast
solution. Stir in 1 cup of the flour. Beat dough with electric mixer
or egg beater until smooth. Cover bowl with cloth towel; let dough
rise in a warm place 1 hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries, almonds, lemon
rind and raisins. Add eggs, 3/4 cup (1 1/2 sticks) of the softened
butter and the nutmeg. Stir in 3 more cups flour; mix dough until
smooth. Turn dough out onto a lightly floured surface. Knead, working
in enough of remaining flour to make dough smooth and elastic. Divide
dough into halves; roll each portion into an oval, about 1/2" thick.
In a small saucepan, melt remaining butter; brush it over ovals. In a
small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar;
sprinkle mixture over ovals. Fold ovals in half, lengthwise. Place
them on buttered baking sheet. Twist ends of each oval toward each
other to form a crescent. Loosely cover ovals with wax paper and a
cloth towel. Let Stollen rise in a warm place about 1 hour or until
double in bulk.
Preheat oven to 350 degrees. Bake Stollen 45 minutes or until golden.
In a small bowl, combine confectioners' sugar with enough of the hot
water to make a thick icing. Dribble icing over hot Stollen; let
Stollen cool before slicing. Makes 1 Stollen.
Servings: 1 servings
Christmas Stollen Recipe brought to you by Recipe Ideas
Categories: Christmas; Holiday
The History of Recipes
We are able to trace the history of `recipes` far back into the distant past, at least as far back into recorded history as the early Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes prepared by the Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, something we still use today. He also informs us how the chefs of Roman times made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks for example bay, rue and parsley. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from middle-east cuisine, including coriander, basil and rosemary. The introduction of these new tastes prompted a torrent in cookery books, most of which are kept safe in academic collections. By the advent of the 20th century, cookbooks were in great demand, due to higher levels of literacy, people having more leisure time and disposable income. The revolution that is television gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Christmas Stollen recipe.
