Stollen is a traditional
German Christmas cake.
This particular recipe was
translated from Werner's handwritten recipe logs
handed down from his master. It is an old, cherished
recipe from the heart of Germany that is now enjoyed
worldwide.
| 1/2
pound live yeast |
pinch
sugar |
1/2
quart milk |
| 1 1/4
pounds bread flour |
3/4
ounce salt |
11
ounces sugar |
| 11
ounces butter (can use 1/2 butter flavored
Crisco)
|
1/3
pint eggs (4 lg) |
2 3/4
pounds bread flour |
| 29
ounces raisins |
29
ounces diced fruit |
9 1/2
ounces almonds |
| 9 1/2
ounces walnuts ** can substitute any
combination of nuts
|
1 pint
each brandy & rum |
1 ounce
almond flavoring |
| 1/2
ounce each of anise & orange flavorings |
2 tsp
mace & 1 Tbsp cinnamon |
1 C
sugar & 1 Tbsp vanilla |
| 1 lb
butter |
1 C
powdered sugar |
3C
sugar & 2 Tbsp vanilla |
See bottom for method:
DAY # 1
Chop nuts in small pieces.
Combine fruit and nuts in a container with a tight
fitting lid that can be turned upside down while the
fruit is setting to prevent any moisture loss and to
better mix the flavors. Combine brandy and rum, anise,
orange and almond flavorings and add water to make 1
pint. Add liquid mixture to fruit and nuts mixing
well. Seal container and turn upside down if
practical. Let set for 3 days before continuing with
recipe. It is important to let the mixture set
properly or the raisins will burn when cooking.
Prepare coating for when bread
is done. Mix 3C sugar, 1C powdered sugar and 2Tbsp
vanilla. Let set the next couple of days to become
crumbly.
DAY #4
Very slowly
warm yeast and a pinch of sugar in the milk to 85o.
Mix 1 pound bread flour with yeast mixture to make a
sponge. Let set until it falls when you touch it with
one finger.
Mix in salt, 3/4 pounds sugar,
butter & eggs. Mix well. Add remaining flour and
work to a very stiff dough. (You will get extra
moisture from the fruit & nut mix). It should
come loose from your hands. Work well. Let rise again.
Separate dough into 8 equal
sections (approximately 3/4 lbs each). Separate fruit
into 8 bowls, approximately 1lb each. Mix fruit and
nuts in to dough one section at a time. Dough must
not be worked too much after the fruit and nuts are
added or it will darken in color, although the flavor
will not be affected.
Roll into shape like a long egg.
Each loaf should be approximately 2 pounds each. Let
set a few minutes. Roll out each of the 4 sides
leaving a square with a lump in the middle. Roll pin
just in the middle of the lump to make a ditch. Brush
heavily in ditch with melted butter. Put in cinnamon
and sugar mix. Fold 4 flat sides up and seal over top
to seal in butter mix. Let rest, but not too long.
Stollen should be very heavy, not light like rolls.
Bake at 350o
until done, approximately 40 - 45 minutes. Have
boiling butter ready when stollen is cooked. Brush
over top, sides and bottom well and let soak in.
Repeat process 4 - 5 times to seal in flavors and
moisture. When last coat has just soaked in, but is
still moist, roll stollen in coating mixture of sugar,
powdered sugar and vanilla. Coat well and shake off
excess coating. Let stollen cool for 24 hours, then wrap
well and seal in aluminum foil. Stollen must be
cooled completely before wrapping or it will get
moldy. Stollen should set for 1 - 2 weeks prior to
eating to allow the flavors proper time to mix
through out the loaf. If you are not planning to use
it in the next few weeks, freeze immediately after
wrapping and take out 1 - 2 weeks prior to use.
*Yield: 8 loaves
In celebrating
the diverse background of the people of the South, I
would like to share this Jewish cream cheese cookie
recipe with you. It is a recipe handed down over
hundreds of years and cherished by many.
| 8
ounces cream cheese |
1/2
pound butter
|
1 cup
bread flour
|
1 1/4
cup cake flour
|
1 tsp
baking powder
|
1/2 tsp
salt
|
16
ounces apricot preserves
|
24
Vanilla Wafer cookies
|
1/2
pound pecan halves or pieces
|
1 cup
sugar (to roll the dough in)
|
1/2 cup
bread flour to rub into pastry linen and to
rub onto the rolling pin cover before each
use.
|
|
Preparation Time - 45 minutes
Set cream cheese and butter in
mixing bowl to soften.
Using a blender, blend apricot
preserves until smooth and creamy. Return to jar and
put in refrigerator to stay chilled till needed.
Measure and combine bread flour,
cake flour, baking powder and salt. Set aside.
Cover 4 cookie pans (12" x
18") with aluminum foil and then parchment
baking paper. Set aside.
Prepare linen pastry cloth and
cloth rolling pin cover by rubbing bread flour into
them, lightly brush off excess. Set aside.
Chop pecans into small pieces
about 1/8 inch. Set aside.
Crush cookies into fine crumbs.
Set aside.
Making Dough
- 10 minutes
Using a good strong mixer, mix
cream cheese and butter in large bowl until well
blended. Stir occasionally. Do not whip!
Add dry ingredients and mix
well, using slow speed.
Divide dough into 4 sections.
Working
Dough - 15 minutes for each 1/4 of dough
***NOTE*** Handle dough gently.
It is a very tender, delicate dough. Work with 1/4 of
dough at a time. Repeat all instructions for each 1/4.
Flour rolling pin before each use. Preheat oven to
375o
Sprinkle 1/4 cup of sugar
evenly over linen pastry cloth (an area approximately
5" x 20")
Take 1/4 of dough and stretch
it gently into a 18 - 20 inch long (1 inch diameter)
log. You may want to stretch and work part at a time
until you complete your log. Lay it across the center
of the pastry cloth as you work. It sticks to itself
easily.
Using a rolling pin with a
floured cover, gently roll
out to a 5" x 20" rectangle. If it doesn't
roll out into a nice rectangle, cut off excess here
and there and fill in areas to make your rectangle.
Gently spread 1/4
of preserves evenly over dough to within 1/2" of
sides.
Sprinkle evenly with 1/4 of
cookie crumbs.
Sprinkle evenly with 1/4 of
chopped nuts.
Roll by gently lifting the long
edge of the cloth and letting dough roll into a 20"
long log with the seam on the bottom.
Cut into 18 - 20 1 inch long
cookies. Place seam down 1" apart on parchment
covered cookie sheet.
Cook at 375o
until lightly golden brown on edges, approximately 14
- 16 minutes. Remove from oven. Using a spatula, gently
remove from pan immediately and put on a flat surface.
Let set for 5 - 10 minutes. Can be served warm or
cool. Serve with a dried apricot and parsley to
garnish. Excellent when served with coffee. Store in
tightly sealed container in refrigerator.
*Yield: 74 - 80 cookies