|The River Cottage Cookbook|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world.
Results 1 - 10 of 19 for stollen cake
Result Page: 1
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.
Dissolve yeast in warm water (105 degrees) in bowl. Add sugar, butter, salt, cardamom, and almonds; mix. Set aside 2 tablespoons of egg. Add ...
Scald milk. Pour over shortening, sugar and salt. Cool to lukewarm. Add eggs; add yeast that has been softened in 1/4 cup water.. Add 4 cups flour ...
Scald milk; cool to lukewarm. Mix yeast with 1 teaspoon sugar until liquid. Add to milk. Add part of flour; beat until smooth. Cream butter and ...
Tidbit: The traditional ... the key to stollen. 1. Combine ... While hot, brush with remaining melted butter. Cool on wire racks. Yield: 2 large loves.
Scald milk; allow to cool to lukewarm. Mix yeast with the teaspoon sugar in lukewarm water. Add to milk; add part of flour. Beat until smooth. Cream ...
Early on the ... lukewarm water for cake yeast); stir until ... sifted confectioners' sugar, if desired. Store, tightly covered. Or freeze; it keeps well.
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 ...
Put yeast and ... to 20 minutes. Sprinkle with powdered sugar or glaze, if desired. NOTE: This recipe makes 6 Stollens; great to freeze. Great as gifts.
Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour the rum over them, tossing the fruit about to coat the ...
Result Page: 1
top of page