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Stollen #9

Stollen #9 — a community recipe on Potlikkr.

Ingredients

• 2.0 envelope Active Dry Yeast
• 0.5 cup Warm Water
• 2.0 tsp Sugar
• 1.0 cup Scalded Milk

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Method (preview)

1. 1

   Place the first 3 ingredients in a mixing bowl large enough for mixing the dough. Let stand until yeast softens. Cool milk to lukewarm and add to yeast along with the 1/2 cup sugar and butter or margarine. Mix well. Beat in eggs. Stir in 3 cups of the flour, together with the salt, nutmeg, and lemon rind. Beat until batter drops in sheets from the spoon. Stir in remaining flour, raisins, and 1 cup of the almonds. Turn onto a lightly floured board. Knead until dough is smooth and satiny. Put dough into a greased bowl, turning to bring the greased side to the top. Cover and let rise in a warm place (80 to 85F.) 1 hour or until dough has doubled in size. Punch down dough. Cover and let rest 10 minutes.

2. 2

   Divide the dough in half. Roll each half into a rectangular sheet 1/2 inch thick and about 12 inches long. Brush each with melted butter or margarine. Mix the 1/4 cup sugar with the cinnamon and sprinkle it, together with the remaining almonds, over the dough. Fold sides of each piece of dough to the middle and stretch to make long loaves, thick at the middle, narrow at the ends. Place each on a greased baking sheet. Brush tops with melted butter or margarine. Cover and let rise in a warm place (80 to 85F.) 45 minutes or until double in size.