Stollen

Ingredients

• 1 qt. of milk
• % lb. of blanched, ground almonds
• 12 to 15 cups of flour
• 1 lb. of sugar
• 1 lb. of butter
• 6 eggs
• % cup of brandy
• 1 % lbs. of raisins
• ^ lb. of cut citron
• 6 cents yeast

Method

1. 1

   Warm the milk and stir into a smooth batter with 4^1/4 cups of flour, add the yeast dissolved in 0.5 cup of lukewarm milk and set the sponge to rise.

2. 2

   Stir in the melted butter, sugar, eggs, raisins, citron, sweet and bitter almonds, brandy and the rest of the flour to make a pretty stiff dough.

3. 3

   Knead it until it will not adhere to the hands.

4. 4

   Cut the dough into 3 parts, shape them nice and round, then set to rise in a warm place.

5. 5

   Butter a pan for each cake, double up the dough, place it into the pan and set to rise again.

6. 6

   Bake in a medium oven.

7. 7

   If the cakes are large, bake them for 3 hours, if small, for 1.5 hours.

8. 8

   Brush them with butter and strew them with sugar as soon as you take them out of the oven.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 137. The excerpt below is the record exactly as published.

1 qt. of milk % lb. of blanched, ground 6 cents yeast almonds 12 to 15 cups of flour % lb. of bitter, blanched, ground 1 lb. of sugar almonds 1 lb. of butter % cup of brandy 6 eggs 1 % lbs. of raisins ^ lb. of cut citron Prepjiration : Warm the milk and stir into a smooth bat- ter with 41^ cups of flour, add the yeast dissolved in % cup of lukewarm milk and set the sponge to rise. Stir in the melt- ed butter, sugar, eggs, raisins, citron, sweet and bitter al- monds, brandy and the rest of the flour to make a pretty stiff dough. Knead it until it will not adhere to the hands. Cut the dough into 3 or 3 parts, as many "stollen" as you wish to have, and S'hape them nice and round, then set to rise in a warm place. Butter a pan for each cake, double up the dough, place it into the pan and set to rise again. Bake in a medium oven. If the cakes are large, bake them 3 hours, if small, 1% hours. As soon as you take them out of the ov.en, brush them with butter and strew them with sugar. These cakes must be pre- pared in a warm place. ■■ No. 16— APPLE CAKE. Yeast dough like No. 8 Sugar Sweet-sour apples Cinnamon For Frosting. % cup of cream ' 2 eggs % cup of sugar Preparation: The dough is' prepared like No. 8, Coffee Cake. Butter some pans and spread the dough out in them 1/4 inch thick, then set to rise in a warm place. Peel and slice the apples, place them on the dough in rows, sprinkle with sugar and cinnamon, then bake. After the cake is baked, spread the frosting on. The frosting is made by mixing cream, yolks of eggs, sugar and beaten whites of eggs; spread it on the cakes and bake them 10 minutes longer. Remarks : The frosting is sufficient for 1 small cake. The dough will make 4 to 5 cakes, according to size. — 289 — No. 17— CHERRY CAKE. Yeast dough like No. 8 Sugar Stoned sweet-sour cherries Frosting like No. 16 Preparation: The dougih is prepared like No. 8, Coffee Cake. Put the dougfh, about i/^ inch thick, into buttered pans and set to rise in a warm place. The cherries and the sugar are put on thick, then the cake is baked in a hot oven. After taking it out, spread on the frosting which has been prepared according to No. 16, A'pple Cake, and bake 10 minutes longer. This cake may be prepared without the frosting. No. 18— PLUM CAKE. Yeast dough like No. 8 Sugar Stoned plums Frosting like No. 16 The preparation is the same as given under No. 17. No. 19— CHEESE CAKE. Yeast dough like No. 8 3 eggs 1% lbs. cottage cheese % tsp. of vanilla % pt. of cream 1 pinch of salt % lb. of sugar % lb. of butter ^ Preparation: The dough is prepared according to No. 8. teutter some pans, spread the dough out in them 1/4 inch thick ^md set to rise. During this time prepare the cheese. The ^myttage cheese, cream, sugar, eggs, salt and vanilla are mixed ^vell and spread over the dough quite thick. The butter is melted and sprinkled over the cheese, then the cake is baked to a nice color. Remarks: You may mix into the c'heese % cup of currants. No. 20— CURRANT CAKE. Yeast dough like No. 8 Sugar Currants Frosting like No. 16 The preparation and baking are just the same as given under No. 17, Cherry Cake. No. 21— POPPY SEED CAKE. Yeast dough like No. 8 % lb. of sugar 2 lbs. of poppy seed 3 eggs 3 juicy pears Vs lb. of butter Preparation: The dough is prepared according to No. 8 and spread out in buttered pans about i/4 inch thick, then set to rise in a warm place. The poppy seed is scalded and the water drained off. The pears are peeled and grated into the poppy seed, sugar and eggs are mixed in. Spread the poppy seed mixture thick on the doug'h, sprinkle melted butter on and bake % hour. — 290 — No. 22— HUCKLEBERRY CAKE. Yeast dough like No. 8 Sugar Huckleberries Frosting according to No. 16 Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about 1/4 inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16. No. 23— ONION CAKE. Yeast dough like No. 8 2 sweet-sour apples 6 peeled onions % lb. of butter % lb. of sugar Preparation : The dough is prepared as given under No. 8, spread out in buttered pans about ^ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in % lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples i/4 indh thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color. Remarks: The apples may be omitted. No. 24— COFFEE CAKE WITH EGG CREAM. Yeast dough like No. 8 11 eggs % lb. of butter % lb. of sugar Preparation: The dough is prepared as given under No. 8, rolled out to i/4 inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a tlhick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar. Baking Powder Cakes. No. 25— COFFEE CAKE WITH ALMOND FROSTING. % cup of butter 4 eggs 1% cups of sugar Juice and rind of 1 lemon 1 cup of milk 2 heaping tsps. of baking powder 3 cups of flour For the Frosting. 1 cup of almonds 1 cup of sugar % cup of melted butter 1 tsp. of cinnamon Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Last- ly add the baking powder and the beaten whites of eggs. — 291 — Spread this batter out 1 inch thick into buttered pans, sprinkle with sugar, cinnamon and blanched almonds cut into narrow strips, sprinkle butter over and bake to a nice color. No. 26— cofp:£e cake with chocolate FROSTING. The batter according to No. 25 1 tsp. of vanilla % 11). of chocolate 3 tbsps. of cold water % lb. of sugar 1 white of egg Preparation : The batter is prepared and baked as in No. 25. Dissolve the chocolate over the fire in the water, add sugar and vanilla and stir until it becomes stringy. Now mix the beaten whites of eggs with it and spread on the cake when it is baked. No. 27— ROUND COFFEE CAKE No. 2. Ingredients and preparation are given under No. 35. Put the batter into a round cake pan with tube and bake it % hour. No. 28— STIRRED CAKE. % cup of butter Juice of % lemon 1 % cups of powdered sugar 1 % tsps. of baking powder 2 cups of flour 6 whites of eggs ( Preparation: Cream the butter and mix with sugar, lemon juice and flour, add 1^/2 teaspoonfuls of baking powder and the beaten whites of eggs. Put in a buttered pan and bake i/^ to % hour. No. 29— LAYER CAKE WITH CHOCOLATE. % lb. of butter % lb. of flour % lb. of sugar 2 heaping tsps. of baking powder 6 eggs

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