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German Stollen
desserts 14 ounces active baker's yeast 3/4 cup warm water 1/2 cup granulated sugar 3 large eggs 1 egg yolk 1/2 cup butter; softened 3 1/2 cups flour 1 cup blanched almonds; chopped 1/2 cup candied lemon peel; cut into small ; pieces 1/2 cup candied orange peel; cut into small ; pieces 1/2 cup raisins 1 tablespoon grated lemon peel Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg yolk, butter and half the flour. Beat for 10 mins. Blend in the remaining flour, nuts, fruits and peel. Let rise about 1 1/2 hours, until doubled. Punch down, cover and refrigerate overnight. Knead dough. Roll into one or two rectangles, butter it and fold over the edges to make a rolled loaf. Place on a greased cookie sheet with the folded edges down. Spread with a combination of one egg white and 1 tablespoon water. Let rise until doubled in size (about 45 - 60 mins.) Bake 30 - 35 mins. at 375F. You can also make them in normal bread pans, but increase the baking time somewhat. - - - - - - - - - - - - - - - - - - Contributor: Aviva Garrett (via mod.recipes) Yield: 1 serving Preparation Time: 0:00 -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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