|Little German Cookbook|
|by Gertrud P. Matthes|
Germans are renowned for their hearty appetites, their weakness for luscious desserts, and their knack for making any meal into a rich feast.
Results 1 - 10 of 12 for german stollen
Result Page: 1
Scald milk and set aside to cool until lukewarm. Add salt, 1/4 cup sugar, yeast, 1 cup flour, cardamon. Beat until smooth. Cover bowl and let rise in ...
Dissolve yeast in ... braid. Let rise again until double in bulk. Bake at 350 degrees for 30 to 40 minutes. When cool, stollen may be drizzled with glaze.
P.S. Ready recipe ... brush loaves and dust with powdered sugar. Put back in oven for a few minutes. (Christmas Stollen) or coffee cake during the year.
Mix and Raise Mix into first step and raise again. Prepare a couple of days before hand. Following Step 1 and 2: Divide dough equally into 11 to 12 ...
This recipe is ... and place the stollen on an ungreased ... for about 45 minutes. Allow it to cool slightly before dusting it with confectioners' sugar.
Soak fruits in rum, covered for 1 hour. Dissolve yeast and 1 teaspoon sugar in warm water; cover. Let stand 5 minutes or until doubled in volume. ...
Scald milk, add ... or 2 small stollen. GLAZE: Cream ... 1/2 teaspoon vanilla. Spread on top of warm stollen. Decorate with candied cherries and citron.
Blanched almonds, candied ... sugar and milk to make frosting. Pour on slightly warm stollen. If desired decorate with nuts, candied cherries and citron.
Scald milk, add 1/2 cup sugar and the salt. Cool to lukewarm. Add crumbled yeast and mix thoroughly. Add 1 cup flour and stir until smooth. cover and ...
Soften active dry yeast in warm water. Combine milk, butter, sugar, salt and cardamom; cool to lukewarm. Stir in 2 cups of the flour; beat well. Stir ...
Result Page: 1
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