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Results 1 - 10 of 19 for stollen cake
This recipe is a favorite ... and place the stollen on an ungreased baking sheet. ... 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. ...
3. STOLLEN
Tidbit: The traditional "shape" is the key to stollen. 1. Combine raisins, candied ... melted butter. Cool on wire racks. Yield: 2 large loves.
For both: Cream together sugar, ... rind and fruit cake mix to Stollen). Add same amount of ... while warm. When cool, wrap in foil and freeze.
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 ...
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 ...
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. ...
Dissolve yeast in warm water. ... until double in bulk. Bake at 350 degrees for 30 to 40 minutes. When cool, stollen may be drizzled with glaze.
Put yeast and sugar together ... with powdered sugar or glaze, if desired. NOTE: This recipe makes 6 Stollens; great to freeze. Great as gifts.
10. STOLLEN
Sift flour before measuring. Combine water and yeast and let stand 3 to 5 minutes. Add 1 cup of the flour and let this sponge rise in a ...
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