Stollen

Ingredients

• Use half the foundation sweet dough
• add 1/2 cup raisins
• Brush with melted margarine or butter
• brush with confectioner’s icing
• sprinkle with chopped nuts

Method

1. 1

   When dough is light, knead in raisins, flatten into an oval, brush with margarine, fold, place on a baking sheet, bake, and brush with icing and nuts.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 290. The excerpt below is the record exactly as published.

stollens, Swedish tea rings, and doughnuts. Because of the high sugar content, breads and rolls made from sweet dough should be baked at 350°. to 375° F. Doughnuts and their variations are fried. Cinnamon Rolls. Roll sweet dough into a rectangle, one-fourth inch thick. Brush with melted fat and sprinkle with a mixture of sugar and cinnamon. Add raisins or currants, if desired. Roll like a jelly roll and seal the edge. Cut into one-inch pieces and place cut side down in greased muffin cups, a ring mold, or a deep pan. Brush tops with fat, milk, or cream, and sprinkle with the sugar- cinnamon mixture. Caramel Pecan Rolls. Make a brown- sugar sirup. Place about \ teaspoon mar¬ garine or butter in each muffin cup with a tablespoon sirup and 3 to 4 pecan halves on top. Roll sweet dough one-half inch thick and eight or nine inches wide. Brush with melted margarine or butter and brown sugar. Roll like a jelly roll and seal the edges. Cut into one-inch pieces. Place each, cut side down, in a muffin cup. Stollen. Use half the foundation sweet dough for each stollen. When it is light add 5 cup raisins and knead them into it. Cover for 10 minutes. Flatten the ball of dough into an oval sheet. Brush one half of the sheet with melted margarine or butter. Fold unbuttered half over buttered half. Place on greased baking sheet. When baked, brush with confectioner’s icing and sprinkle with chopped nuts

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