VIENNA CHRISTMAS STOLLEN – Austrian Food Recipes

VIENNA CHRISTMAS STOLLEN – Austrian Food Recipes

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    Directions

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    Recipe ingredients and directions:

     1 1/2 c Milk -- scald/cool to

    lukewarm

    3 1/2 Yeast -- dry/envelopes

    3/4 c Water -- lukewarm

    3 c Flour -- sifted

    1/2 c Eggs -- yolks/lightly beaten

    3/4 c Sugar

    2 ts Salt

    1 c Flour

    1/2 c Butter -- softened

    Flour -- 10-11 c. as needed

    5 c Sultanas -- (currants)

    1 1/2 c Almonds -- chopped or slivered

    1 c Citron -- chopped

    1/2 Lemon -- rind only/grated

    2 ts Rum

    Milk should be cooled to about 100 degrees. Dissolve

    the yeast in the lukewarm water and add 1/4 c. of the

    cooled milk and 3 c. sifted flour. Cover the sponge

    with a cloth and let it ripen until bubbles appear on

    the surface and it is about to drop in the center.

    Pour the remaining milk over the sponge. Add the egg

    yolks, sugar and salt and beat until the ingredients

    are well blended. Add 1 cup flour and beat well. Blend

    in the butter. Add more flour gradually to make a

    smooth dough, or until 10 to 11 cups have been added.

    Some flours absorb more liquid than others. Knead in

    the sultanas, almonds, and citron, along with the

    lemon rind which should be mixed with the rum. Knead

    the dough until the fruits and nuts are dispersed well

    through it and it is smooth. Dust the top lightly with

    flour and let it rise in a warm place about 45

    minutes. Punch it down and let stand for 20 minutes.

    Divide the dough in half and knead the pieces until

    smooth. Let them stand for 10 minutes longer. Place

    one ball of dough on a lightly floured board, and with

    a rolling pin, press down the center of the ball, and

    roll the pin to and fro 4 to 5 times, pressing all the

    time to make an elliptical shape 6 inches long and 3

    1/2" wide. The center rolled part should be 1/8" thick

    and 4 inches long. Both ends should remain untouched,

    resembling rather thick lips. Place this rolled out

    piece of dough on a buttered baking sheet and brush

    the center part with melted butter. Fold one lip

    toward the other and on the top of it. Press the

    fingertips down near and below the lips, pulling

    somewhat apart. Give a pull away from each end,

    pointing them toward the lips. The shape should

    resemble a waning moon. Repeat the process with the

    second piece of dough. (Unless you have gone

    completely crazy by now! note: my comment, not

    Gourmet's). Let the Stollen rise, covered in a warm

    place until they double in bulk, about 1 1/2 hours.

    Bake them in a moderately hot oven (375 degrees) for

    35 to 40 minutes. Do not overbake them. Cool them on

    racks. Brush them with butter and cover with vanilla

    sugar.

    Category: Austrian Recipes

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

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