just baked some stollen, now I have to eat it all before New Years resolution starts

[eShirl]

om nom nom BLOAT

[bluesbassman]

1. May I suggest your first NY resolution be to give up shoplifting?

Trust me, you'll sleep better without a guilty conscience!

Just kidding, enjoy your bread!

[eShirl]

3. too bloated to shoplift even if I wanted to

omg this stuff is good
i love to bake and cook, but unfortunately I also love to eat

[bluesbassman]

4. Honestly I can't say I've ever had it.

My SO loves to bake so maybe I can ask her to try some. Any recipe recommendations?

[eShirl]

7. see post #6

[bluesbassman]

10. Thanks eShirl!

I'll let you know how it turns out.

[Raine1967]

2. Can I get the recipe?

Or -- do I have to go risk being flamed for gazing upon a luscious, tempting Stollen recipe in the Cooking & Baking group?

My Oma (now 94) had a wonderful recipe, and it was lost. Hubby made fruitcake this year, and it just wasn't my cup of tea. WAY better than store bought cakes (the ones that gave them all a bad bad name), It wasn't bad, but I realized I wanted it to be Stollen.

I'd love to see pictures too!

[eShirl]

6. It's the only stollen recipe in my old Joy of Cooking

* STOLLEN OR CHRISTMAS LOAF

have ready:
6-8 cups all-purpose flour

Combine and let stand for 3 -5 minutes:
1 1/2 cups 105-115 degree F water or milk {I used water}
2 packages active dry yeast

Add 1 cup of the flour. Cover this sponge and let it rest in a warm place until light and foamy, about 1 hour. Sprinkle a little of the sifted flour over:
1/2 lb raisins
1/2 lb blanched almonds {I substituted 1/2 lb chopped walnuts}
(1/2 cup chopped candied fruits) {I didn't use this optional ingredient}

Beat until soft:
1 1/2 cups butter

Add gradually and blend until light and creamy:
3/4 cup sugar

Beat in, one at a time:
3 eggs

Add:
3/4 teaspoon salt
3/4 teaspoon grated lemon rind {I substituted an equal amount of fresh orange peel zest}

Add the sponge and enough flour to knead the dough until smooth and elastic. cover and let rise until doubled in bulk. Toss it onto a floured board. Knead in the fruit and nuts. Divide the dough into 2 equal pieces. roll each into an 8 by 15 inch oval. Fold in half lengthwise and place loaves on greased baking sheets. {I said screw that and covered 2 cookie sheets with baking parchment.} Brush the tops with:
melted butter

Let the loaves rise, covered, until they again almost double in bulk, about 45 minutes.

Preheat oven to 350. Bake 30-40 minutes or until done. When cool brush with:
Milk Glaze or Lemon Glaze {I skipped this, doesn't need it IMO}

[Raine1967]

8. Thank you!

The only cook book I use is my 'Fanny Farmer' one that my mom gave me as a shower present for my first wedding.

This sounds wonderful. (I'm gonna find a way to sneak in some Marzipan when I try it next year.)

My biggest problem has always been: I'm not a fan of candied fruits.

I love raisins. I love Golden raisins. I even love dried cherries.

I have a feeling you came closer to Oma's recipe that you may think. Oma hated lemons. Loved orange.

[eShirl]

9. you're SO very welcome!

hope it turns out how you wanted

[dipsydoodle]

5. You rascal.

[Worried senior]

11. Good Stollen

can be very hard to find. When we lived in the Milwaukee area Sentry foods had very good ones but sure have gotten some bad ones over the years from other stores.

Would never attempt to make it because I never mastered the art of yeast baking.