Missi
11-28-2005, 10:13 PM
I want to make Beth's recipe for stollen to take to my family when I fly to visit them on Saturday. The recipe says to keep the stollen refrigerated, but would it be okay to keep out while traveling? Total travel time would be about 10 hours. I'm not sure what would go bad in it, as I have made other breads with egg that didn't need to be refrigerated. Any ideas? Here's the recipe:
* Exported from MasterCook *
Christmas Stollen
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup candied orange peel -- cut 1/2" thick or
diced
3/4 cup candied lemon peel -- cut 1/2" thick or
diced
3/4 cup yellow raisins
3/4 cup currants
1/2 cup hot water -- plus 2 T brandy
2 tablespoons active dry yeast
1 cup warm water -- divided
3 large egg -- at room temperature
1/4 cup nonfat dry milk
3/4 cup sugar
2 teaspoons coarse salt -- or 1 tsp table salt
grated peel of 2 lemons
1 teaspoon vanilla extract
6 cups unbleached flour -- approx (6-6 3/4c)
10 tablespoons unsalted butter -- softened
1 cup slivered almonds
6 tablespoons unsalted butter -- melted
GLAZE
1 cup confectioner's sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Toss orange and lemon peels, raisins and currants in a bowl and cover with hot water, tossing well to mix. Let stand 45 minutes.
In a large bowl, dissolve the yeast in 1/2 cup of the warm water. One by one, beat in the eggs and continue to beat until mixture is fluffy. Mix the remaining water with the powdered milk, sugar, salt, grated lemon peel and vanilla and add to the egg mixture. Drain the juices from the raisin mixture into the yeast and eggs, shaking strainer to make sure you get all the liquid.
Spread the raisin-fruit mixture onto a piece of waxed paper and sprinkle 1/2 cup of the flour over them.
Stir the cooled milk mixture into the yeast-egg mixture , then the remaining flour, cup by cup until the dough thickens, holding back about 1/2 cup. Beat in the softened butter, a little at a time.
Turn the dough out onto a well-floured surface and knead lightly (dough will be sticky and you'll need to use a scraper), gradually adding the flour-coated fruits until all are absorbed. Knead about 10 minutes in all, adding more flour as necessary. Set aside 1/3 cup of the almonds; roughly chop up the rest and work them into the dough. Clean the bowl, butter it well and return the dough to it, turning to coat. Cover with plastic wrap and leave in a draft-free place to double, about 2 hours or more.
Turn the dough out onto a floured surface and divide into 3 or 4 parts. Pat into ovals about 10 inches long and 6 inches wide (if making 4 stollen, ovals will be about 7-1/2 inches long). Paint each generously with the melted butter and sprinkle with reserved almonds. Fold lengthwise, bringing top only 2/3 to 3/4 of the way over bottom half. Press edge down securely and brush top with melted butter. Place on greased cookie sheets, cover lightly with waxed paper and let rise about 40 minutes, or until dough has spread about 4 inches in length (this dough will not rise high). Bake in a preheated 350 degree oven for 45 minutes or until golden brown on top. Remove to cool on wire racks.
Prepare the glaze by mixing all the ingredients together, adding a few drops of water if it doesn't seem spreadable. Drizzle over still warm stollen. When cool, wrap in plastic wrap or foil, sealing tightly and refrigerate. Will keep a week to 10 days.
Source:
"Beth (CLBB)"
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* Exported from MasterCook *
Christmas Stollen
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup candied orange peel -- cut 1/2" thick or
diced
3/4 cup candied lemon peel -- cut 1/2" thick or
diced
3/4 cup yellow raisins
3/4 cup currants
1/2 cup hot water -- plus 2 T brandy
2 tablespoons active dry yeast
1 cup warm water -- divided
3 large egg -- at room temperature
1/4 cup nonfat dry milk
3/4 cup sugar
2 teaspoons coarse salt -- or 1 tsp table salt
grated peel of 2 lemons
1 teaspoon vanilla extract
6 cups unbleached flour -- approx (6-6 3/4c)
10 tablespoons unsalted butter -- softened
1 cup slivered almonds
6 tablespoons unsalted butter -- melted
GLAZE
1 cup confectioner's sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
Toss orange and lemon peels, raisins and currants in a bowl and cover with hot water, tossing well to mix. Let stand 45 minutes.
In a large bowl, dissolve the yeast in 1/2 cup of the warm water. One by one, beat in the eggs and continue to beat until mixture is fluffy. Mix the remaining water with the powdered milk, sugar, salt, grated lemon peel and vanilla and add to the egg mixture. Drain the juices from the raisin mixture into the yeast and eggs, shaking strainer to make sure you get all the liquid.
Spread the raisin-fruit mixture onto a piece of waxed paper and sprinkle 1/2 cup of the flour over them.
Stir the cooled milk mixture into the yeast-egg mixture , then the remaining flour, cup by cup until the dough thickens, holding back about 1/2 cup. Beat in the softened butter, a little at a time.
Turn the dough out onto a well-floured surface and knead lightly (dough will be sticky and you'll need to use a scraper), gradually adding the flour-coated fruits until all are absorbed. Knead about 10 minutes in all, adding more flour as necessary. Set aside 1/3 cup of the almonds; roughly chop up the rest and work them into the dough. Clean the bowl, butter it well and return the dough to it, turning to coat. Cover with plastic wrap and leave in a draft-free place to double, about 2 hours or more.
Turn the dough out onto a floured surface and divide into 3 or 4 parts. Pat into ovals about 10 inches long and 6 inches wide (if making 4 stollen, ovals will be about 7-1/2 inches long). Paint each generously with the melted butter and sprinkle with reserved almonds. Fold lengthwise, bringing top only 2/3 to 3/4 of the way over bottom half. Press edge down securely and brush top with melted butter. Place on greased cookie sheets, cover lightly with waxed paper and let rise about 40 minutes, or until dough has spread about 4 inches in length (this dough will not rise high). Bake in a preheated 350 degree oven for 45 minutes or until golden brown on top. Remove to cool on wire racks.
Prepare the glaze by mixing all the ingredients together, adding a few drops of water if it doesn't seem spreadable. Drizzle over still warm stollen. When cool, wrap in plastic wrap or foil, sealing tightly and refrigerate. Will keep a week to 10 days.
Source:
"Beth (CLBB)"
- - - - - - - - - - - - - - - - - - -