Layna in Kansas is looking for a German
Frankenmuth Bavarian Inn Stollen
Servings : 24 Yield: "2 loaves"
1/4 cup warm water (105-115 degrees)
2 envelopes dry yeast
1 cup milk, scalded and cooled to 90 deg
1/4 cup plus 2 T. sugar
1/2 large unpeeled orange, finely
chopped in processor
1/2 large unpeeled lemon, finely chopped
2 medium egg, beaten
1 1/2 teaspoons margarine, melted
5 1/4 cups bread flour, approximately
1/3 cup raisins
1/3 cup candied cherries -- chopped
1/3 cup mixed candied fruit peels,
1/3 cup cashews, chopped
1/3 cup pecans, chopped
Oil large bowl and set aside. Grease and
flour two 9x5 loaf pans. Pour warm water
into cup. Sprinkle with yeast and let
stand until dissolved, about 5 minutes.
Combine milk, sugar, orange, lemon,
eggs, margarine, salt and yeast mixture
in another large bowl and beat well.
Gradually blend in enough flour to form
workable dough. Turn out onto lightly
floured surface and knead until smooth
and elastic, about 15 minutes. Knead in
raisins, candied fruit, peels and nuts.
Place dough in oiled bowl, turning to
coat all surfaces. Cover with damp
towel. Let stand in warm draft-free area
until doubled, about 45 minutes.
Punch down dough. Turn out onto lightly
floured surface and knead 2 minutes.
Divide in half. Shape each into loaf.
Place in prepared pans. cover with damp
towel and let stand in warm draft-free
area until dough reaches top of pans,
about 30 minutes.
Preheat oven to 350. Bake stollen until
golden, about 45 minutes. Turn out onto
racks to cool. Sift powdered sugar
lightly over tops of loaves before
NOTES : This is my favorite fruit bread!
I use mixed dried fruits instead of the
candied, and butter instead of
margarine. It is delicious toasted and
spread with butter in the morning with
coffee!! I have used regular flour
instead of bread also, and it turns out
fine. Sheryl from AZ in the 10/20/2008
newsletter and sent in by me in the
Chris in NM