Free Online Recipes
|

Sign Up login
 
 

Stollen-German Pastery Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Stollen-German Pastery

Category   Breakfast - Brunch
Sub Category   None

Ingredients
8 c flour
1 tsp salt
1 c sugar
1 IB butter (soft)
1/4 c rum optional
grated rine of lemon
1 pint luke warm mile
2 yeast cakes
4 whole eggs
 
3/4 ib raisins
1/2 Ib chop almond
1/2 c each orange peel and citron cut finley

Instructions
Dissolve yeast in milk anr. let rise. combine bd stire in 1 cup of flouutter with sugar and salt, add eggs. Oone at a time beating well add Lemon rhine. Combine the 2 mixturesadd flour and knead until smooth. Elastic, sprinkle flour over the dried fruit mix and add to the dough with nuts and rum. let rise until double in blink. Toss on floured bored divide into 3 or more. Leave and place in loaf oans. Brush melted butter over top andlet rise until double bake at 350.
Bake 45 min and check earlier ovens vary. Tio should be a light brown when slightly cooled brush with your favorite white icing.


Originally Submitted
1/27/2010





0 Out of 5 from 0 reviews

You can add this Stollen-German Pastery recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.