You are here: Recipes It > Recipes > Christmas

Vienna Christmas Stollen

Ingredients
 

1 1/2 cup milk, scald/cool to lukewarm
3 1/2 yeast, dry/envelopes
3/4 cup water, lukewarm
3 cup flour, sifted
1/2 cup eggs, yolks/lightly beaten
3/4 cup sugar
2 tsp salt
1 cup flour
1/2 cup butter, softened
1 flour, 10-11 c. as needed
5 cup sultanas, (currants)
1 1/2 cup almonds, chopped or slivered
1 cup citron, chopped
1/2 lemon, rind only/grated
2 tsp rum




 
 Advertisements
Preparation
 
Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted
flour. Cover the sponge with a cloth and let it ripen until bubbles
appear on the surface and it is about to drop in the center. Pour the
remaining milk over the sponge. Add the egg yolks, sugar and salt and
beat until the ingredients are well blended. Add 1 cup flour and beat
well. Blend in the butter. Add more flour gradually to make a smooth
dough, or until 10 to 11 cups have been added. Some flours absorb
more liquid than others. Knead in the sultanas, almonds, and citron,
along with the lemon rind which should be mixed with the rum. Knead
the dough until the fruits and nuts are dispersed well through it and
it is smooth. Dust the top lightly with flour and let it rise in a
warm place about 45 minutes. Punch it down and let stand for 20
minutes. Divide the dough in half and knead the pieces until smooth.
Let them stand for 10 minutes longer. Place one ball of dough on a
lightly floured board, and with a rolling pin, press down the center
of the ball, and roll the pin to and fro 4 to 5 times, pressing all
the time to make an elliptical shape 6 inches long and 3 1/2" wide.
The center rolled part should be 1/8" thick and 4 inches long. Both
ends should remain untouched, resembling rather thick lips. Place
this rolled out piece of dough on a buttered baking sheet and brush
the center part with melted butter. Fold one lip toward the other and
on the top of it. Press the fingertips down near and below the lips,
pulling somewhat apart. Give a pull away from each end, pointing them
toward the lips. The shape should resemble a waning moon. Repeat the
process with the second piece of dough. (Unless you have gone
completely crazy by now! note: my comment, not Gourmet s). Let the
Stollen rise, covered in a warm place until they double in bulk,
about 1 1/2 hours. Bake them in a moderately hot oven (375 degrees)
for 35 to 40 minutes. Do not overbake them. Cool them on racks. Brush
them with butter and cover with vanilla sugar. Recipe will be posted
under R-MM VANILLA SUGAR. Source: Gourmet , Old Vienna Cookbook
Gourmet Books, Inc., 1959 Barbara Day
:::GWHP32A

 

 
Servings: 2

 
 Advertisements

 

Also see ...

Vodka Punch
Combine all ingredients in punch bowl. Chill with an ice ring. Makes 28 4 oz. drinks. This one can "sneak up on you." Joyce Burton...PDPP83A.     strongServings: 28/strong   (Upload by user)

Vushka Little Ear Dumplings
Combine the flour and salt, blending well. Add the milk, egg yolk, and oil, again blending well. Allow to rest for 5 minutes. Knead for about minutes and form into a ball. (This may be done in a processor.) Cover and set aside for 15 minutes or so. On a floured surface, rol (Upload by user)

Christmas Goodies
Christmas Goodies1 pound white chocolate1 cup small pretzels, broken into small pieces1 cup pecans, choppedMelt the chocolate. Stir pretzels and pecans into chocolate and drop by teaspoon onto wax paper. (Upload by user)

 Advertisements
Cinnamon Rock Candy
Cinnamon Rock Candy1 cup water3 3/4 cups granulated sugar1 1/4 cups light corn syrup1 teaspoon red liquid food coloring1 teaspoon cinnamon oil1/3 cup confectioners` sugarLine a 15 x 10 inch baking pan with foil and butter the foil; set aside.In a large h (Upload by user)

Creme de Menthe Balls
Creme de Menthe Balls1 cup vanilla wafer crumbs3/4 cup finely chopped pecans1 cup confectionersí sugar2 tablespoons white corn syrup1/3 cup white creme de mentheMix all ingredients together thoroughly. Form into 1 inch balls; roll in additional confectionersí sugar (Upload by user)

Deluxe Bourbon Balls
Deluxe Bourbon BallsYou may make this up to three weeks in advance, and they actually improve with age. You can safely double, triple or even quadruple the recipe depending on how many people you want to share these with.2 cups fine vanilla wafer or graham cracker crumbs1 cup (Upload by user)

Christmas Cherry Fudge
Christmas Cherry Fudge1 small box cherry gelatin3 1/2 cups granulated sugar1/4 teaspoon baking soda1 1/2 cups milk1/4 cup butter1/2 cup chopped, candied cherries1/2 cup chopped walnutsCook gelatin, sugar, baking soda and milk slowly until sugar is dissolved (Upload by user)

Eggnog Fudge
Eggnog Fudge3/4 cup commercial eggnog2 tablespoons white corn syrup2 tablespoons butter2 cups granulated sugar1 teaspoon vanilla extractButter an 8 inch square pan. Lightly butter sides of heavy, medium saucepan.Combine eggnog, corn syrup, butter and sugar i (Upload by user)

Glaced Cherries and Nuts
Glaced Cherries and Nuts1 1/2 cups granulated sugar1 cup light corn syrup1/3 cup water1 (12 ounce) jar salted mixed nuts1 container candied cherries2 tablespoons butter1 teaspoon vanilla extractDissolve sugar, corn syrup and water over medium heat. Cook, wi (Upload by user)

Christmas Crunch
Christmas Crunc 3/4 cups granulated sugar1/3 cup light corn syrup1 cup margarine or butter8 ounces slivered blanched almonds, lightly toasted and finely chopped2 (1 ounce) squares unsweetened chocolate, coarsely chopped2 (1 ounce) squares semisweet chocolate, coarse (Upload by user)
TAG: candy, chocolate, saucepan, almonds, remove, stirring, christmas, ,

Irish Coffee Crunch
Irish Coffee Crunch8 cups popped corn3/4 cup light corn syrup2 tablespoons butter1 teaspoon instant coffee1 tablespoon non dairy creamer1 teaspoon vanilla extract1/2 teaspoon rum or brandy extractPlace popcorn in large greased bowl.Combine remaining (Upload by user)
TAG: coffee, teaspoon, irish, ,

Breakfast Burritos with Fruit Salsa
Breakfast Burritos with Fruit Salsa
Hamburger Sour Cream Casserole
Hamburger Sour Cream Casserole
Ranch Fish Fillets
Ranch Fish Fillets
CARROT  CAKE IV
CARROT CAKE IV
Liqueur Truffles
Liqueur Truffles8 ounces bittersweet chocolate1 ounce unsweetened chocolate1/2 cup whipping cream1/4 cup unsalted butter3 tablespoons rum or any flavor liqueur desiredCocoa powderNOTE: Rum or liqueur can be omitted if desired.In a heavy saucepan on low h (Upload by user)
TAG: liqueur, truffles, ,

Marzipan
Marzipan8 ounces almond paste3/4 cup confectioners` sugar1/2 teaspoon almond extractFood colorsBeat all ingredients except food colors on low speed until smooth paste forms. Cover and refrigerate 1 hour.Divide dough into equal parts, depending upon how many diff (Upload by user)
TAG: colors, ,

No-Bake Fruit Balls
No Bake Fruit Balls1 (6 ounce) package mixed dried fruit bits3/4 cup finely chopped nuts1/2 cup brandy1/4 cup butter, softened1/4 cup corn syrup2 1/2 cups graham cracker crumbsConfectioners` sugarIn a small bowl stir together fruit, nuts and brandy; let sta (Upload by user)
TAG: fruit, balls, mixture, ,

Old-Fashioned Hard Candy
Old Fashioned Hard Candy2 cups granulated sugar1 cup water2/3 cup light corn syrup1 teaspoon oil flavoring*Food coloring as desiredConfectioners` sugar* Oil flavoring can be purchased at drugstore or baking supply shop.Mix sugar, water and syrup until su (Upload by user)
TAG: sugar, candy, confectioners`, fashioned, ,

Rainbow Pretzels
Rainbow Pretzels1/2 pound white chocolate2 tablespoons white corn syrup2 tablespoons butter1 tablespoon waterFood coloring50 miniature pretzelsIn a 1 quart casserole place chocolate, corn syrup, butter and water. Cover. Microwave at medium for 4 to 5 minutes, u (Upload by user)
TAG: rainbow, pretzels, mixture, ,

         
TAG: dough, minutes, place, center, flour, knead, gourmet, butter, stollen, sugar, vienna, smooth, ,
Permalink--> In : Recipes  -  Christmas