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German Stollen

(Mother L.)

6# flour

1 1/2# butter and lard (half of each)

10 eggs

1 can evap. milk

1 tsp. each: mace, cinnamon, nutmeg

3 cups sugar

6 cakes fresh yeast, plus 1/2 cup

2# raisins

1# currants

3/4# blanched almonds

1/2# citron

1/4# candied lemon peel

1/4# candied orange peel

14 cardamom seeds, mashed

Grind almonds, citron, orange and lemon peel together. Set aside. Sift 6 # flour. Dissolve yeast in lukewarm water, about 1 1/2 cups, in which 2 tbsp. sugar has been added. When yeast is dissolved, make a hole in middle of flour. Set to raise in warm place. Let rise 1/2 to 1 hour.
Cream butter and sugar. Beat eggs and add to butter . In another pan, warm evaporated milk to lukewarm. Put spices around edge of flour then add 1 heaping tbsp. salt to hole. Add egg, butter, and sugar mixture around edge of flour. Cover hole with flour. Add fruit mixture with 1 handful of flour added to fruit. Then add warm milk and mix with hands to consistency of bread dough. Work until mixture doesn't stick to hands. If too stiff, add lukewarm water. If too thin, add flour. Let set all night. Keep warm with blankets. Work into loaves. Let rise double size. Grease on top with butter. Shape into crescent shape. Bake for 1 hour in a moderate oven, 200-250 degrees.

Submitted by Fred Smoot

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