Slice the Stollen thinly and spread one side
Prepare 1/4 recipe Deluxe Rolls.
When dough is light, turn out on board and knead in 1/4 cup raisins or currants.
Pat out into a circle, about 7-inches in diameter.
Brush with melted butter.
Crease and fold like a Parker House roll.
Brush with melted fat.
Cover and let rise about 1 hour or until doubled in bulk.
Bake in moderate oven (375\u00b0) for 25 to 30 minutes.
While still warm, brush with confectioners frosting; sprinkle with chopped nuts.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
bout 375\u00b0F.
Let Stollen rest on baking sheet and
efore I even start the recipe). (Note - I use a vegetable
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
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