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Mix the peel, sultanas and almonds together, with the grated rind and juice of one lemon. Allow to soak well at least an hour.
Mix together 3 cups flour, yeast, wheat germ, Lecimax, salt and sugar. Add 1 - 1½ cup warm water. Allow the yeast to work.
Melt the butter and scald the milk, let it cool, beat the eggs and mix all in well with the rest of the flour. Add in the fruit mix last and mix that up well.
Knead till the dough becomes elastic. Divide it into two halves, and set it to rise in a warm place, covered with plastic and a tea towel or flour bag.
When they have doubled in bulk, knock them down again. Roll out each piece to a rectangle, fold over and put on to greased baking trays. Allow the dough to rise again, covered with a cloth.
Pre-heat the oven to 200°C and bake the loaves for 30 minutes, change shelves and rotate loaves, and bake a further 25 minutes.
Sprinkle with icing sugar when cool.
Note: you can put a thin roll of almond paste in the centre of the rectangle before folding the loaves.
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