Wisconsin Dutch Stollen
- Ready In:
- 3hrs
- Ingredients:
- 14
- Yields:
-
3 loaves
ingredients
- 473.19 ml milk, warmed
- 2 compressed yeast cakes
- 1892.72 ml flour, sifted
- 453.59 g butter, softened
- 236.59 ml sugar
- 4 eggs
- 59.14 ml rum
- 1 grated lemon, rind of
- 4.92 ml salt
- 118.29 ml almonds, chopped
- 340.19 g raisins
-
Frosting
- 29.58 ml milk
- 236.59 ml confectioners' sugar
- 2.46 ml vanilla extract or 4.92 ml lemon juice
directions
- Add crumbled yeast and 1 cup of flour to the warmed milk.
- Beat well and allow to stand in a warm place until light.
- Cream butter and sugar together, reserving 3 tablespoons of the butter for brushing on top of the loaves.
- Beat in eggs, one at a time.
- Add yeast mixture, rum, lemon rind, salt, almonds, raisins and remaining flour.
- Knead on a floured board until smooth and elastic.
- Cover and let rise until double in bulk.
- Divide into 3 loaves.
- Roll out slightly; press down center with a rolling pin.
- Brush with reserved melted butter, fold over and brush top with butter.
- Place in greased bread pans; let rise until double in bulk.
- Bake at 350F for 45 to 60 minutes or until golden and done.
- Cool slightly; brush with frosting.
- **Variation: Napfkuchen; use half recipe above, increase sugar to 3/4 cup and use only 3 cups flour. Omit rum; bake in a tube pan or bundt pan.
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RECIPE SUBMITTED BY
Molly53
United States