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Recipe of the Week


Classic Stollen

  • 5 to 5-1/2 cups all-purpose flour
  • 1/3 cup sugar
  • 2 packages Fleishmann's RapidRise Yeast
  • 2 tsp. grated lemon peel
  • 1 1/2 tsp. Spice Islands ground cardamom or 3/4 tsp. ground mace or nutmeg
  • 1/2 tsp. salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter or margarine, cut into pieces
  • 2 eggs
  • 3/4 cup golden or dark raisins
  • 1/2 cup finely chopped candied orange peel
  • 1/2 cup blanched slivered almonds, toasted
  • 1 egg white
  • 16 candied cherry halves, optional
  • powdered sugar
In a large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat water, milk and butter until very warm (120° to 130°F). Stir into dry ingredients. Stir in 2 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 on floured surface 10 minutes.

Divide dough in half. Roll each half into to a 12" x 8" 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 place until doubled in size, 30 to 45 minutes.

Lightly beat egg white; brush on loaves. Arrange 8 cherry halves in a row along bottom edge of each stollen. Bake at 350°F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; let cool on wire rack. Sift powdered sugar over stollens.

Nutritional Information per serving:
Calories 196; total fat 6 g; saturated fat 3 g; cholesterol 28 mg; sodium 99 mg; total carbohydrate 31 g; dietary fiber 1 g; protein 5 g. Makes 2 coffeecakes, or appx. 24 servings.

Source:
Fleischmann BreadWorld.

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