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Results 11 - 20 of 49 for fruit stollen
Dissolve yeast in warm water ... with nuts and fruits on dough to within 1 ... minutes. Cool. Frost with confectioners sugar, moistened with water.
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.
So good! Dissolve yeast in ... sugar. Cut all fruit and nuts together as small ... jelly roll. Place stollen in middle of greased cookie ... and nuts on top.
Mix and Raise Mix into ... 12 portions. Weigh fruit mixture in 1/2 pound portions. ... Bake on ungreased cookie sheet for 30-35 minutes at 350°F.
Blanched almonds, candied cherries and ... Combine almonds, candied fruits and raisins. Punch down dough, ... on slightly warm stollen. If desired decorate with nuts, candied cherries and citron.
Welbilt bread machines call for dry yeast to be added in the inner pot on the side. Add all dry ingredients in order on top. Then add ...
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 ...
18. GERMAN STOLLEN
Soften active dry yeast in ... well. Stir in fruits, peels and nuts. Add ... until golden brown. While warm, brush with glaze. Makes 3 loaves.
Bake at 350 degrees for 1 hour. Put flour and baking powder in large bowl. Make hole in middle and put in sugar, all spices and eggs. Mix ...
Soak candied fruit in rum 1 to 2 hours before starting Stollen. Scald milk, add butter, ... until double. Bake 25 to 30 minutes at 350 degrees.
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