Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 c Candied orange peel
Finely chopped
1/2 c Milk
2 c Sourdough starter
-sponge*
1/2 c Golden raisins
1/2 c Seedless raisins
1/2 c Currants
1/2 c Slivered almonds
1/2 ts Salt
1 t Almond flavoring
1 t Grated lemon peel
5 c All-purpose
-flour, unsifted
1 Egg white,beat w/1 Tb water
1/4 c Butter, melted
1/3 c Powdered sugar
(more or less)
2 Eggs
In small pan combine milk, butter and sugar. Place
over medium heat and bring mixture to scalding,
stirring to dissolve the sugar. Set aside to cool.
Beat the eggs into the cooled mixture; add this
mixture to the 2 cups of sourdough starter, beat until
well blended. Add salt, almond flavoring, lemon peel
and 3 cups of the flour. Mix until well-blended. Stir
in orange peel, raisins, currants and almonds. Add
enough flour to knead. Turn out onto a floured board
and knead until smooth and elastic, about 10 minutes.
Turn dough over in a greased bowl. Cover and let rise
in a warm place until double in size. Punch dough
down; divide in half. On a lightly greased baking
sheet shape the dough, each half, into a 7x9-inch
oval, about 1 inch thick. Brush the surface with some
of the egg-white mixture, then crease ovals and fold
them lengthwise, but not all the way over leaving a 2"
lap on bottom. Brush top with egg-white mixture .
Cover and let rise until double in size. Bake in 375F
oven for 40 minutes or until richly browned. Brush
top with melted butter and sift the powdered sugar
over top. Return Stollens to oven and beke 3 minutes
longer to set sugar. Cool on wire racks. *Take
sourdough starter out of refrigerator the night before
and mix with 2 cups water, 2 cups flour and 1
tablespoon sugar. Cover. Let set overnight. Next
morning put original amount of starter back in
refrigerator and use the rest for the stollen.
