Christ-Stollen (Christmas Rolls)

Ingredients

• Put 2lb. of flour into a pan
• six spoonfuls of good yeast
• a third of a pint of tepid milk
• Jib. of creamed butter
• a teaspoonful of salt
• lb. of sultanas
• well washed and dried currants
• Jib. of caster sugar
• 3oz. or 4oz. of blanched and finely shred almonds
• a tiny pinch of pounded cloves
• half the finely grated rind of a lemon

Method

1. 1

   Make a hollow in the flour, add dissolved yeast, and let rise.

2. 2

   Mix in butter, salt, and gradually add sultanas, sugar, almonds, and spices.

3. 3

   Let rise again, shape into rolls, and bake for 45 minutes.

4. 4

   Brush with butter and dust with sugar and cinnamon.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 99. The excerpt below is the record exactly as published.

hrist-Stollen ( Christmas Rolls). — Put 2lb. of flour into a pan and make a hollow in the centre of it, dissolve six spoonfuls of good yeast in a third of a pint of tepid milk, pour this into the bay in the flour, draw down sufficient of the flour to make a small pond of the batter, dust it with a little fresh flour, and leave it in a warm place to rise. When it has risen nicely add to it Jib. of creamed butter and a tea- spoonful of salt, working it all well together into a nice dough with the flour. When this is all thoroughly blended, stir in gradually lb. of sultanas or well washed and dx-ied currants. Jib. of caster sugar, 3oz. or 4oz. of blanched and finely shred almonds, and either a tiny pinch of pounded cloves or half the finely grated rind of a lemon

Cook this with the app: pantry check, scaling, and the assistant.