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Christmas stollen (quick-bread variety)
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Categories: Bakery, Breads, Cakes, Christmas, Desserts, Holidays, Pastry Rating: 0
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Ingredients:
2 1/2 cupFlour (all-purpose)
2 tspBaking powder
3/4 cupSugar
1/2 tspSalt
1/2 tspMace
8 xCardomon seed pods, seeds
Removed and crushed
3/4 cupAlmonds, blanched, ground
1/2 cupButter, soft
1 cupCream cheese, softened
1 largeEgg
1/2 tspVanilla extract
1/2 tspAlmond extract
2 tbspBrandy
1/2 cupCurrants
1/2 cupGolden raisins
1/3 cupCandied lemon peel, chopped
1/4 cupButter, melted
1/4 cupSugar, powdered
Procedures:
1Preheat oven to 350 °F.
2Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamon seeds.
3Stir in the ground almonds.
4Cut in the soft butter until the mixture looks something like coarse sand.
5In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy.
6Pour it into a bowl and stir in the dried fruit.
7Gradually stir in the flour mixture until everything is is well blended.
8Work the dough into a ball and turn it out on a lightly floured board.
9Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes.
10(you can store the dough in the refrigerator for several days, then take it out to bake when ever you like).
11Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide.
12With the blunt edge of a knife, crease the loaf about ?inch off center, down the length of it.
13Fold the smaller side of the creased loaf over the wider side.
14Brush the top of the folded loaf with the melted butter.
15Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside.
16Remove and allow to cool a little bit.
17Dust lightly with powdered (i.e., confectioner"s) sugar