Stollen

Name: Stollen
Ingredients: 12 to 14 c. flour; 3 c. milk; 1 1/2 lb. butter; 1 1/2 c. sugar; 6 eggs; 4 Tbsp. dry yeast; 3 tsp. cardamon (optional; grated peel from 3 lemons; 2 c. each dark and white raisins; 1 c. dried currants (optional); 3 c. shredded nuts (walnuts or pecans); 1 c. chopped almonds

12 ingredients

9 steps

Ingredients

12 to 14 c. flour
3 c. milk
1 1/2 lb. butter
1 1/2 c. sugar
6 eggs
4 Tbsp. dry yeast
3 tsp. cardamon (optional
grated peel from 3 lemons
2 c. each dark and white raisins
1 c. dried currants (optional)
3 c. shredded nuts (walnuts or pecans)
1 c. chopped almonds

Directions

1

Melt butter in large saucepan, add milk, eggs and sugar.
2

Mix well.
3

Transfer to a large bowl.
4

In 1/2 cup lukewarm water with 1 teaspoon sugar, dissolve yeast and wait 3 to 5 minutes until it bubbles.
5

Add 4 cups of flour and the yeast mixture to butter mixture.
6

Mix well.
7

Add remaining flour, cardamon and lemon peel. Beat vigorously for 10 to 15 minutes until very smooth and elastic.
8

Add nuts, raisins and currants, knead them into stollen while in bowl.
9

Cover and let rise until double, 2 to 4 hours. After rising, punch down.