Christmas Stollen II

Name: Christmas Stollen II
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: German, European
Ingredients: 1 Tbsps active dry yeast; 0 teaspoons almond extract; 118 milliliters blanched slivered almonds; 59 milliliters butter, melted; 3 Tbsps chopped candied cherries; 85 grams candied mixed citrus peel; 2 Tbsps confectioners sugar; 3 Tbsps dried currants; 1 egg; 946 milliliters all-purpose flour; 1 Tbsps grated lemon zest; 118 milliliters milk; 3 Tbsps raisins; 4 Tbsps rum; 1 teaspoons salt; 2 Tbsps warm water (110 degrees F/45 degrees C); 6 Tbsps white sugar

Christmas Stollen II

Christmas Stollen II might be just the European recipe you are searching for. Watching your figure? This vegetarian recipe has 192 calories, 4g of protein, and 4g of fat per serving. For 36 cents per serving, you get a dessert that serves 20. Christmas will be even more special with this recipe. Head to the store and pick up currants, salt, candied cherries, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place the fruit in a bowl with the rum, and soak for at least 1 hour.

Ingredients you will need

Fruit

Rum

Equipment you will use

Bowl

Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed.

Ingredients you will need

Almonds

All Purpose Flour

Fruit

In a small bowl, stir the yeast and 1 teaspoon sugar into the water.

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Sugar

Water

Yeast

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Bowl

Let stand for 15 minutes.

Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind.

Ingredients you will need

Almond Extract

Lemon Peel

Sugar

Milk

Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Pour in the yeast mixture, and stir in a little of the flour from the edge of the well.

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All Purpose Flour

Yeast

Add egg and the milk and sugar mixture. Beat in softened butter.

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Butter

Sugar

Milk

Egg

Mix together to form a dough.

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Dough

Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter.

Ingredients you will need

Almonds

Butter

Dough

All Purpose Flour

Fruit

Equipment you will use

Bowl

Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth.

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Butter

Dough

Equipment you will use

Bowl

Let rise for 2 hours, or until doubled in size.

Punch down the dough, and let it rest for 10 minutes.

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Dough

Punch

Roll it out into a 8 x 12 inch rectangle.

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Roll

Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long.

Ingredients you will need

Butter

Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top.

Ingredients you will need

Powdered Sugar