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Name: Stollen
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 tb Lemon Rind; finely grated; 1 c Slivered Almonds; 8 tb Butter melted; 1/2 c Lukewarm Milk; Extra Flour; 1 pk Dry yeast; 1/4 c Candied Lemon Peel; 1/2 c Lukewarm Milk; divided; 9 tb Butter softened; 3 3/4 c All-purpose flour; 1/2 ts Salt; 1 lg Egg; 1 tb Rum; 1/4 c Candied Orange Peel; 1 1/4 c Raisins; 1 ts Vanilla extract; 1 pn Ground cinnamon

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INGREDIENTS

1 tb Lemon Rind; finely grated
1 c Slivered Almonds
8 tb Butter ; melted
1/2 c Lukewarm Milk
Extra Flour
1 pk Dry yeast
1/4 c Candied Lemon Peel
1/2 c Lukewarm Milk; divided
9 tb Butter ; softened
3 3/4 c All-purpose flour
1/2 ts Salt
1 lg Egg
1 tb Rum
1/4 c Candied Orange Peel
1 1/4 c Raisins
1 ts Vanilla extract
1 pn Ground cinnamon

INSTRUCTIONS

Makes 1 Loaf or about 30 Slices Sift the flour into a large mixing bowl and make a well in the center. Pour in one-quarter cup of the milk and one-quarter cup of the confectioners sugar. Sprinkle in the yeast and then dust with a little extra flour. Allow the yeast to develop in the lukewarm milk for 15 to 20 minutes. Add the butter, egg, salt, remaining sugar, vanilla, rum, cinnamon, grated lemon zest, slivered almonds, candied orange and lemon peel, and raisins. Add only enough of the remaining milk to make the dough pliable. Thoroughly knead the mixture to blend. Return the dough to the bowl and cover with a clean, damp dish towel. Let rise overnight. Pre-heat the oven to 350-F degrees and butter a large baking sheet; set aside. Knead the dough again, for about one minute. Shape the dough into a round or oblong loaf; or divide the dough into three equal parts and braid the dough, tucking the ends securely beneath to finish. Place the dough onto the prepared cookie sheet, and replace any fruits that may have popped off during the shaping, to keep them from scorching in the oven. Brush the loaf with several tablespoons of lukewarm milk. Bake for about 50 minutes, or until golden brown. Baste the Stollen liberally with melted butter while it is still warm from the oven, then sprinkle on a bit of powdered sugar. Repeat this process until the loaf has an even, white surface. If stored in an airtight container, the Stollen will remain fresh and moist for several weeks. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Dec 9, 1999,

NOTES

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Stollen

1 tb Lemon Rind; finely grated
1 c Slivered Almonds
8 tb Butter melted
1/2 c Lukewarm Milk
 Extra Flour
1 pk Dry yeast
1/4 c Candied Lemon Peel
1/2 c Lukewarm Milk; divided
9 tb Butter softened
3 3/4 c All-purpose flour
1/2 ts Salt
1 lg Egg
1 tb Rum
1/4 c Candied Orange Peel
1 1/4 c Raisins
1 ts Vanilla extract
1 pn Ground cinnamon

Makes 1 Loaf or about 30 Slices    Sift the flour into a large mixing bowl and make a well in the center. Pour  in one-quarter cup of the milk and one-quarter cup of the confectioners  sugar. Sprinkle in the yeast and then dust with a little extra flour. Allow  the yeast to develop in the lukewarm milk for 15 to 20 minutes.    Add the butter, egg, salt, remaining sugar, vanilla, rum, cinnamon, grated  lemon zest, slivered almonds, candied orange and lemon peel, and raisins.  Add only enough of the remaining milk to make the dough pliable. Thoroughly  knead the mixture to blend.    Return the dough to the bowl and cover with a clean, damp dish towel. Let  rise overnight.    Pre-heat the oven to 350-F degrees and butter a large baking sheet; set  aside.    Knead the dough again, for about one minute. Shape the dough into a round  or oblong loaf; or divide the dough into three equal parts and braid the  dough, tucking the ends securely beneath to finish. Place the dough onto  the prepared cookie sheet, and replace any fruits that may have popped off  during the shaping, to keep them from scorching in the oven.    Brush the loaf with several tablespoons of lukewarm milk. Bake for about 50  minutes, or until golden brown.    Baste the Stollen liberally with melted butter while it is still warm from  the oven, then sprinkle on a bit of powdered sugar. Repeat this process  until the loaf has an even, white surface.    If stored in an airtight container, the Stollen will remain fresh and moist  for several weeks.    Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day  <recipe-a-day@bignetwork.com> on Dec 9, 1999,

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Nutrition

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Serving Size: 1 Serving (1533g)
Recipe Makes: 1 servings

Calories: 6562
Calories from Fat: 3177 (48%)

Amt Per Serving		% DV

	Total Fat 353g	471 %
	Saturated Fat 188.8g	944 %
	Monounsaturated Fat 110.7g
	Polyunsanturated Fat 26.6g
Cholesterol 974.1mg		300 %
Sodium 8227.7mg		284 %
Potassium 4832.8mg		127 %
Total Carbohydrate 796.6g		234 %
	Dietary Fiber 45.3g	181 %
	Sugars, other 751.3g
Protein 94.7g		135 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6562

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