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Stollen-German Pastery Recipe


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     Stollen-German Pastery

Category   Breakfast - Brunch
Sub Category   None

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

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.

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