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Measurements

Stollen

1/4 oz Yeast (dried), active 1 package
3/4 c Water, warm
1/2 c Sugar, granulated
3 lg Eggs
1 Egg yolk
1/2 c Butter, soft
3 1/2 c Flour
1 T Lemon peel, grated
1 c Almonds (blanched), chopped
1/2 c Citronat (candied lemon peel), cut into small pieces
1/2 c Orangenat (candied orange peel), cut into small pieces
1/2 c Raisins

Dissolve the yeast in the water and proof it. Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. Blend in the remaining flour, nuts, fruits and peel. Let rise about 1 1/2 hours, until doubled. Punch down, cover and refrigerate overnight.
Knead the dough. Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and about 1 T water. Let rise until doubled in size (45 to 60 minutes). Bake 30-35 minutes at 375 degrees F. until golden brown.
Makes 1 large or 2 small loaves.
Time: hand-on time: 30 minutes; rising times: 1 1/2 hours + overnight + 1 hour; baking time: 30-35 minutes.
"PastryWiz tuet Gueztle" features more Stollen recipes as well as traditional recipes from Germany and Switzerland.


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