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German Stollen #2

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  • 1/4 c Orange juice
  • 3/4 c Milk
  • 2 tb Butter
  • 1 ts Rum extract
  • 1 ts Almond extract
  • 1/4 c Sugar
  • 1/2 ts Salt
  • 1 ts Dried orange peel (or freshly grated)
  • 1/2 ts Cinnamon
  • 3 c All-purpose flour
  • 2 ts Rapid or Quick Yeast
  • 1/4 c Golden raisins
  • 1/4 c Dried cherries, blueberries, dried cranberries or a combination (up to 1/3)
  • 1/4 c Chopped almonds (up to 1/3)
  • 1/2 c Confectioners' sugar
  • 1 tb Milk (up to 2)
  • 1/2 ts Extract
  • 1/2 c Confectioner's sugar
  • 1 2 T. Frozen orange juice concentrate
  • 1 ts Orange extract
  • 1/2 ts Orange peel (freshly grated, or dried)


Source: Bread Machine Cookbook VI
at at beep or after dough ball has formed: add: 1/4 C. Golden RAISINS. add: 1/4-1/3 C. Dried CHERRIES, BLUEBERRIES, dried CRANBERRIES or a combination. add: 11/4 to 1/3 C. Chopped ALMONDS. use: DOUGH CYCLE
when complete: Remove dough and put in greased bowl, cover, let rise. (because dough is so heavy, it will not rise very high). Roll into 8x12 thick oval on lightly floured surface. Fold dough in half lengthwise with top half folding over about 3/4 of bottom, Press to seal seams together. Place on lightly greased baking sheet Cover, let rise in warm place - 2 hours. Bake in preheated 350° oven til golden 35-40 min. When cool, Glaze (recipes follow)
**POWDERED SUGAR GLAZE**: (try: vanilla, almond, lemon, coconut or rum to complement the flavor of the bread) Mix in small bowl. Adjust consistency with Milk as desired
**The thicker the glaze, the heavier it willbe
**A light glaze will pour easily Posted to Digest bread-bakers.v096.n065
From: Bev Janson <>
Date: Sun, 08 Dec 1996 22:04:27 -0600