German Stollen

Ingredients

• five pounds of milk sponge
• one quart of milk
• two ounces of yeast
• one and one-half pounds of butter
• twelve ounces of sugar
• eight eggs
• one pound seeded Malaga raisins
• one pound of sultana
• eight ounces of currants
• eight ounces of chopped almonds
• eight ounces chopped citron
• orange peel
• flavor mace
• flavor lemon

Method

1. 1

   Take five pounds of milk sponge, or set a warm milk sponge with one quart of milk and two ounces of yeast.

2. 2

   Add to the sponge one and one-half pounds of butter, twelve ounces of sugar, eight eggs; flavor with mace and lemon, and make a medium firm dough.

3. 3

   Add one pound seeded Malaga raisins, one pound of sultana, eight ounces of currants, eight ounces of chopped almonds, with a few bitter almonds, eight ounces chopped citron and orange peel.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 142. The excerpt below is the record exactly as published.

GERMAN STOLLEN. CHRISTMAS CAKE. StoUen is the German fruit cake for the holi- days, and they are made as rich as the Amer- ican fruit cake, but are raised with yeast. The German housewife gets busy about one month before the holidays to make these StoUen, be- cause if very rich they improve if a couple of weeks old, and become rich and mellow. 1017.— STOLLEN, NO. 1. Take five pounds of milk sponge, or set a warm milk sponge with one quart of milk and two ounces of yeast. Add to the sponge one and one-half pounds of butter, twelve ounces of sugar, eight eggs; flavor mace and lemon, and make a medium firm dough. Add one pound seeded Malaga raisins, one pound of sul- tana, eight ounces of currants, eight ounces of chopped almonds, with a few bitter almonds, eight ounces chopped citron and orange peel. 1018.— STOLLEN, NO. 2. Take five pounds of dough No. 973. Add one pound of sultana

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