Slice the Stollen thinly and spread one side
hickness for even baking. Place stollen on a greased parchment paper
ide. Press down. Place the stollen on a parchment paper lined
175 degrees C).
Bake stollen in the preheated oven for
egrees C).
Bake the stollen until golden brown on the
our fingers. Place poppy seed stollen onto the prepared baking sheet
bout 375\u00b0F.
Let Stollen rest on baking sheet and
or another 20 minutes. The Stollen should double in size.
kewer comes out clean. Remove stollen from oven. For the frosting
long the length of the stollen to form a dip. Cover
Soak Raisins overnight in rum.
Prepare yeast dough with flour, milk, yeast, sugar, salt and butter.
Work in almonds, peels, nutmeg and raisins into dough, kneading well after each. Rest for 1 hour.
Knead dough again, divide in health, shape into stollen shape.
Bake in oven preheated to 350EsF for 1 hour.
While the stollen is war, brush it with melted butter and dust thickly with confectioners sugar.
o fill and finish the stollen, punch down the dough and
Stollen:
Combine the yeast with
utter in a pan. Remove Stollen from oven, brush with 1
tick butter. Brush over the stollen. Sprinkle thickly with the powdered
nd brush 1/2 over stollen. Sprinkle with 1/2 remaining
/4 over the hot stollen. Sift 1/4 powdered sugar
long the top of the stollen while it is still warm
ith 2 racks centered. Bake stollen until golden brown, about 35
Scald milk.
Add sugar, salt and butter; cool to lukewarm. Mix yeast with 1 tablespoon sugar; add to lukewarm milk.
Stir. Add eggs.
Add 3 cups of flour; beat well.
Add the cardamom, raisins and citron.
Add rest of flour until smooth and satiny. Place in warm place for 1 1/2 to 2 hours.
Divide dough into 1/3 for each Stollen.
Roll each part to an 8 x 10-inch oval.
Press center; fold over.
Let rise 45 minutes, until doubled.
Bake at 350\u00b0 for about 30 minutes.