Cuisine Featured: German
The Melting Pot section is where we have placed recipes for cuisines brought to America by the many immigrants to our shores. Over the years these cuisines have been Americanized, i.e., most viewers of our site have probably been exposed to many of these cuisines, either via the dining-out route or, perhaps, directly within our own families due to the multi-ethnic makeup therein. As an example of this multi-ethnicity within a single family, I can cite my own case-- My family consists of the following ethnicities: English, Irish, Scottish, German, Polish and Greek. Is it any wonder then that America is called the Melting Pot?
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
¼ c lukewarm water (110° to 115°) 8 T butter, cut into bits and
1 package active dry yeast softened, plus 8 T butter,
½ tsp plus 1½ c sugar softened
4 to 4½ c all-purpose flour 4 tsp cinnamon
1 T salt 1 c seedless raisins
2 eggs 1 egg, lightly beaten with
¾ c lukewarm milk (110° to 115°) 1 T milk
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Pour the lukewarm water into a small shallow bowl and sprinkle with the
yeast and ½ tsp of the sugar. Let the mixture stand for 2 or 3 minutes,
then stir to dissolve the yeast. Set the bowl in a warm, draft-free place
(such as an unlighted oven) for 5 to 8 minutes, or until the mixture almost
doubles in volume.Combine 4 c of the flour, ½ c of the remaining sugar and the salt in a deep bowl, and make a well in the center. Pour in the yeast mixture, the 2 eggs, ¾ c of lukewarm milk and the 8 T of softened butter bits and, with a large spoon, gradually incorporate the dry ingredients into the liquid.
Gather the dough into a ball and place it on a lightly floured surface. Knead the dough, pushing it down with the heels of your hands, pressing it forward, and folding it back on itself. Meanwhile, sprinkle in up to ½ c more flour, adding it by the tablespoon until the dough no longer sticks to your hands. Continue to knead for 10 minutes, or until the dough is smooth and elastic.
With a pastry brush, spread 1 T of the softened butter inside a deep bowl. Place the dough in the bowl and turn it about to grease all sides evenly. Drape the bowl loosely with a kitchen towel and set it aside in the warm, draft-free place for about 45 minutes to 1 hour, or until the dough has doubled in volume. Punch it down with a single blow of your fist, and set it to rise again in the warm, draft-free place for another 30 to 45 minutes.
With a pastry brush, lightly coat a large baking sheet with 1 T of the softened butter and set it aside.
On a lightly floured surface, roll out the dough to a rectangle measuring 20 inches long and 15 inches wide. Spread the surface of the dough with the remaining 6 T of softened butter, then sprinkle it evenly with the remaining cup of sugar and the cinnamon. Scatter the raisins evenly over the top.
Starting at one of the 20-inch sides, roll up the dough, jelly-roll fashion, into a cylinder. Transfer the cylinder to the buttered baking sheet and bring together the ends of the dough to make a ring. With a sharp knife, cut two thirds of the way through the ring, from its outer edge inward, at 1-inch intervals, gently turning each cut pastry "leaf" to its right to reveal the filling. Drape the ring with a kitchen towel and set it aside in the warm, draft-free place for about 45 minutes to 1 hour, or until it doubles in volume.
Preheat the oven to 375°. With a pastry brush, coat the surface of the coffee ring with the egg-and-milk mixture and bake it in the center of the oven for 25 to 30 minutes, or until it is golden brown.
FROSTING:
2 c confectioners' sugar 5 to 6 T cold water
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While the coffee ring is baking, prepare the frosting. Place the
confectioners' sugar in a large mixing bowl and, with a spoon, gradually
beat in the water, a tablespoon at a time. Continue to beat until the
frosting is smooth and has the consistency of heavy cream.Transfer the coffee ring to a serving dish and, while it is still warm, spoon the frosting over the top, letting it run down the sides. Serve the Stollen at room temperature. Makes one 12-inch ring.
