Home Bread-Bakers v006.n055.20


arielle@taronga.com (Stephanie da Silva)
Tue, 26 Dec 1995 17:35:24 -0600 (CST)
>About this time last year my next door neighbor knocked at the back door
>holding something wrapped in decorative towels. I opened the door and
>she smiled and said "this is stolen". She then tried to hand it to me.
>In that I did not know what "Stolen" was at that time (is that
>spelling right, Stolen?), she had to tell me what it was and show me
>the contents before I would touch it.

It's pronounced "shtah-lin", accent on the first syllable.  Stollen is
the plural form, Stolle is the singular.

Here's a recipe:


1 Cup raisins (opt.)            5 Cups sifted flour
1 Cup mixed candied fruit       2 Eggs
1/4 Cup orange juice            1 teaspoon lemon peel
1/2 Cup milk                    1/4 teaspoon mace
1/2 Cup sugar                   1 Cup chopped almonds
1 Cup butter                    2 Tablespoon sugar 
1 Package dry yeast             1/2 teaspoon cinnamon
1/2 Cup warm water              Creamy frosting

Combine raisins, if used, candied fruits, lemon peel and mace with orange
juice. Allow mixture to stand, covered, about one hour or overnight

Sprinkle yeast on warm water; stir to dissolve. Meanwhile, scald milk;
add 1/2 cup sugar and 1/2 cup butter. Cool to lukewarm. Add
2 cups flour, eggs and yeast to milk mixture. Beat with electric
mixture on medium speed for two minutes. Stir in fruit mixture and enough
remaining flour, a little at a time, to make a dough that leaves the sides
of the bowl and that can be handled easily. 

Turn onto lightly floured surface; knead until smooth and satiny, about 5
minutes. Place in lightly greased bowl; turn dough over to grease top. Cover
and let rise in warm place until doubled, about two hours.

Punch down dough; turn onto surface, knead a few times and divide in half.
Cover and let rest five minutes. Roll each half into a 15 x 9" oval.

Melt remaining 1/2 cup butter; brush part of it over each oval, saving
what is not used for frosting. Sprinkle with two tablespoons sugar mixed
with cinnamon.

Fold each oval lengthwise in half to make a big Parkerhouse roll. Carefully
lift folded-over rolls to a greased baking sheet and curve the ends slightly.
Cover and let rise until doubled, 1 to 1 1/2 hours.

Bake in moderate oven 350 degrees F. about 35 minutes, or until
loaves are golden. While hot, brush with Creamy Frosting and decorate with
colored sprinkles.

Makes two large loaves.

Creamy Frosting: To 1 cup sifted confectioners sugar add 1
tablespoon cream or milk and 1/4 cup melted butter. Stir until smooth.