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INGREDIENTS:
- Dissolve:
2 pkg of yeasts in 1 cup of tepid water
- Beat: 1
egg with 1 Tb water and 3 Tb rum add ½
ts ground nutmeg, zest of one lemon
- Mix: 6 cups flour, ½ c sugar, ½ c raisin, ½
c sliced almonds, ½ c glazed fruit
- Liquefy: ½
c hot water with ½ lb butter or
margarine
Put half of the flour mix
(see 3 above) in a large mixing bowl. Flour
has different moisture content, adjust.
Combine all liquids (1.2. & 4) and add to
the flour.
Process with kneading hook low speed until
smooth, add a little flour at a time until
absorbed. Put some flour on counter, remove
dough and knead with hands until dough is no
longer sticky. Put dough back into large
bowl, cover and let rise about 1 – 1 ½ hours
until it has risen to about double.
Remove dough from bowl onto a floured
kitchen counter and make 9 ropes.
To INSERT OMENS!
Between the 4-braid and
the 3-braid you may insert “Omens”
which are always a hit with the family
and everyone will want to wield the
knife to get at the omens hidden inside
the Stollen. Vary their locations from
year to year.
MEANING OF OMENSl
You stack the braids, one
on top of the other for baking. Careful
now! This is where our Egerländer
superstition comes in and will affect
the lady of the house! If your braids
slip while baking, it is not going to be
a happy Christmas nor will it be a lucky
New Year. So here is how you’ll be
making your own luck: skewer them to
anchor while baking!
Let the skewered stollen
rise for another ½ to ¾ hour and then
bake 45 minutes at 350F. If the skewers
come out clean it is done. Let stand
overnight before cutting and serve it
sliced like bread with butter and
honey. The traditional beverage to
serve with it is tea with honey and
laced with a tablespoon of rum.
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The ends of the last two
ropes twisted about
each other will be folded
underneath on each end
To make them “sit” on top of
one another, you can use the heel of your
hand to press down in the middle of the
lower braid for support of the next.
Coin:
wealth, Fig: baby, Ring:
wedding, Almond:
health, Date or Ginger: travel,
Cherry:
love.
And Merry Christmas to
you all!
(photos
were taken last year for this recipe by
Aida)
Contributed to the DVHH
07 June 2007
click images to enlarge |
