German Stollen

Name: German Stollen
Ingredients: 1 pkg. active dry yeast; 4 to 4 1/2 c. flour; 1/4 tsp. ground cardamon; 1 1/4 c. milk; 1/2 c. butter or margarine; 1/4 c. sugar; 1 tsp. salt; 1 slightly beaten egg (at room temperature); 1 c. seedless raisins; 1/2 c. mixed candied fruit; 2 Tbsp. grated orange peel; 1 Tbsp. grated lemon peel or 1 Tbsp. lemon extract

12 ingredients

10 steps

Ingredients

1 pkg. active dry yeast
4 to 4 1/2 c. flour
1/4 tsp. ground cardamon
1 1/4 c. milk
1/2 c. butter or margarine
1/4 c. sugar
1 tsp. salt
1 slightly beaten egg (at room temperature)
1 c. seedless raisins
1/2 c. mixed candied fruit
2 Tbsp. grated orange peel
1 Tbsp. grated lemon peel or 1 Tbsp. lemon extract

Directions

1

In large mixer bowl, combine yeast, 2 cups of flour and cardamon.
2

Heat milk, butter, sugar and salt just until warm, stirring occasionally to melt butter.
3

Add to dry mixture in bowl; add egg.
4

Beat at low speed with electric mixer for 1 minute, scraping sides of bowl.
5

Beat at high speed for 3 minutes.
6

By hand, stir in fruits and peel (or extract).
7

Stir in enough flour to make a soft dough that is easy to handle.
8

Turn out onto a lightly floured surface.
9

Knead until smooth and elastic, about 8 to 10 minutes.
10

Place in a greased bowl, turning to grease top. Cover and let rise in a warm place, free from draft until double, about 1 3/4 hours.