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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

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| 1. Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed. | 2. In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes. | 3. Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind. | 4. Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center. Pour in the yeast mixture, and stir in a little of the flour from the edge of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough. | 5. Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth. Let rise for 2 hours, or until doubled in size. | 6. Punch down the dough, and let it rest for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size. | 7. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raisin	3	tablespoons		93.4312	24.6015	1.0488	0.1423
currant	3	tablespoons		13.23	3.2298	0.294	0.0861
citrus peel	3	ounces	candied mixed	75.65	0.0	16.83	0.425
cherry	3	tablespoons	chopped candied	14.5312	3.5398	0.2906	0.0872
rum	4	tablespoons		-	-	-	-
yeast	3/4	tablespoon		24.975	2.7567	3.2238	0.1215
white sugar	6	tablespoons		292.572	75.5849	0.0	0.0
water	1	1/2 tablespoons		0.0	0.0	0.0	0.0
purpose flour	4	cups		75.65	0.0	16.83	0.425
almond	1/2	cup	blanched slivered	963.56	0.0	0.0	109.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
almond extract	1/4	teaspoon		75.65	0.0	16.83	0.425
lemon zest	1/2	tablespoon	grated	75.65	0.0	16.83	0.425
salt	1/2	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
butter	6	tablespoons	diced softened	513.0	23.570999999999998	16.029	43.2
butter	1/4	cup	melted	513.0	23.570999999999998	16.029	43.2
confectioner sugar	2	tablespoons		75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.