Catholic Recipe: Christstollen I (Stollen)
INGREDIENTS
- 1 cake yeast
- 1 teaspoon sugar
- 6 cups sifted flour
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 cups scalded milk
- 1 cup butter
- 1 1/2 cups sugar
- 2 eggs
Fruit Mixture
- 1/2 cup chopped almonds
- 1/4 cup citron
- 1/4 cup candied cherries
- 1 teaspoon grated lemon rind
Details
Prep Time: 3 1/2 hours
Difficulty: ★★★☆
Cost: ★★★☆
For Ages: 15+
Origin: Germany
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Stollen is a German sweet bread baked for Christmas whose shape when baked resembles the swaddling clothes of the Infant in the manger. This effect is heightened by covering the Stollen with a thin white sugar frosting, flavored and decorated with candied fruit.
DIRECTIONS
Dissolve teaspoon of sugar and yeast in 1/4 cup lukewarm water. Cover. Combine 3 cups flour, salt, nutmeg and sugar. Add scalded milk (cool to lukewarm before adding). Add melted butter. Add yeast mixture, beat thoroughly. Cover and let rise for 30 minutes. Now add remaining 3 cups of flour, one cup at a time. Knead until smooth.
Put bread dough on board and knead in the fruit mixture.
Cut the dough into three equal strips and braid them together. Bake in moderate oven for 45 minutes.
Recipe Source: Twelve Days of Christmas, The by Elsa Chaney, The Liturgical Press, Collegeville, MN, 1955Mon9 March
The Liturgy today is concerned with Baptism. Water by itself cannot cleanse leprosy; but God can use it to do so. If God can cleanse the leprosy of the body with water there is no reason why he cannot use it to wash leprosy of soul. The second point which the Liturgy intends to bring home to us is that God’s…
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