You may also like
Categories:Viewed: 20 - Published at: 3 years ago
Ingredients
- 12 to 14 c. flour
- 3 c. milk
- 1 1/2 lb. butter
- 1 1/2 c. sugar
- 6 eggs
- 4 Tbsp. dry yeast
- 3 tsp. cardamon (optional
- grated peel from 3 lemons
- 2 c. each dark and white raisins
- 1 c. dried currants (optional)
- 3 c. shredded nuts (walnuts or pecans)
- 1 c. chopped almonds
Method
- Melt butter in large saucepan, add milk, eggs and sugar.
- Mix well.
- Transfer to a large bowl.
- In 1/2 cup lukewarm water with 1 teaspoon sugar, dissolve yeast and wait 3 to 5 minutes until it bubbles.
- Add 4 cups of flour and the yeast mixture to butter mixture.
- Mix well.
- Add remaining flour, cardamon and lemon peel. Beat vigorously for 10 to 15 minutes until very smooth and elastic.
- Add nuts, raisins and currants, knead them into stollen while in bowl.
- Cover and let rise until double, 2 to 4 hours. After rising, punch down.
