|The Walnut Cookbook|
|by Jean-Luc Toussaint|
Booksellers have come to count on us for lovely books that explore and celebrate the culinary basics -- from chiles to Parmigiano -- and this gorg...
1 - 10 of 13 for walnut stollen
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In a large ... nicely brown. Brush with butter and cool on rack. This makes one or two stollens. Dust with confectioners' sugar or a confectioners' icing.
Marinate walnuts, raisins, dates ... minutes. Toward the last 20 minutes brush often with butter. Ice with the powdered sugar, lemon and rum. Drizzle actually.
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 ...
Soak candied fruit ... hours before starting Stollen. Scald milk, ... (like Parkerhouse Roll). Let rise until double. Bake 25 to 30 minutes at 350 degrees.
Dissolve yeast and ... 375 degrees. Bake stollen 15 minutes; brush ... pattern; sprinkle with walnuts. Cool completely ... heat. Stir in remaining water.
Mix together and form sponge. Dissolve 3 cakes yeast in 1 cup warm water. Add to sponge mixture. Set aside in warm place. Allow to rise to 4 times ...
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.
Combine flour, sugar, ... minutes. Stir in walnuts, raisins and ... with 2 teaspoons melted butter, sprinkle 2 tablespoons of powdered sugar over the top.
Prepare dough and refrigerate overnight. Dissolve yeast in warm milk and stir in ginger. Beat yolks, sugar, salt, nutmeg to blend. Sift flour. ...
Dissolve yeast in milk; add 6 cups flour and let stand 30-45 minutes. Beat eggs, sugar, vanilla, spices and salt together and add to first mixture. ...
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