Grandma Geldners German Nut Stollen Recipes

GERMAN STOLLEN

Steps:

• In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. , In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs, zest and extract; beat until smooth. Stir in the almond, fruit mixture and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12x8-in. oval. Fold one long side over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

GRANDMA GELDNER'S GERMAN NUT STOLLEN

Steps:

• In a large bowl, mix 3 cups flour, yeast, salt and sugar well.
• In a saucepan, heat milk, vanilla, and 1/2 cup butter slightly until butter melts. Cool with an ice cube.
• Add milk mixture to flour mixture and mix by hand for 2 minutes.
• Add 1/2 C flour and eggs and mix until well blended.
• Stir in remaining 3/4 C flour and hand mix until dough is smooth.
• Cover and refrigerate for 1 hour.
• Roll out dough into two oblong shapes and spread 1 Tbsp melted butter on each piece.
• Sprinkle cinnamon and spread nuts onto both pieces of dough, to 1/2" from the edge.
• Roll up jelly roll fashion along the long side of the dough, and crimp ends shut. Seal ends and opening along dough with wet fingers, so that dough does not open up during baking.
• Place both on an ungreased cookie sheet, and allow to rise uncovered in a warm place until double in bulk, 1 to 1 1/2 hours.
• Bake in a preheated 350° F oven for 20 minutes, until light golden brown.
• Allow to cool and frost with desired frosting.

TRADITIONAL STOLLEN

Steps:

• In a small bowl, combine yeast and 1/2 cup warm water, and let stand until foamy, about 10 minutes. In a large mixing bowl, sift together dry ingredients. Stir in milk and 1 1/4 cups melted butter. Add dissolved yeast and eggs. Turn dough out onto a floured surface, and knead until fairly smooth.
• In two separate bowls, soak currants in cognac, and raisins in orange juice. Let each stand for 10 minutes.
• In a medium-size bowl, mix together currants and raisins with their soaking liquids, the orange peel, lemon zest, citron, apricots, and almonds. Work mixture into dough. Continue kneading for about 10 minutes. If dough is sticky, knead in more flour, but be careful not to overwork.
• Place dough in a large buttered bowl. Cover bowl with a kitchen towel, and let dough rise in a warm place until doubled in bulk, 1 to 2 hours.
• Punch down the dough, and cut in quarters. Roll each piece into a 12-by-8-inch rectangle. Brush with melted butter, then fold one long side to the center. Fold other long side over first side, overlapping it by 1 inch. Turn dough over, taper the ends, and place on parchment-lined baking sheet. Repeat for remaining 3 loaves, using a second parchment-lined baking sheet for the third and fourth loaves. Cover loaves with plastic wrap; let rise again in a warm place, 1 to 1 1/2 hours.
• Heat oven to 350 degrees, with two racks centered. Bake stollen until golden brown, about 35 minutes, rotating the sheets between the racks halfway through baking. Cool on wire rack; dust with confectioners' sugar, and serve.

GREAT GRANDMA'S NUT BUTTER BALLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large bowl, cream together the butter, 1 cup confectioners' sugar and vanilla until smooth. Stir in the cake flour, then fold in the pecans. Roll dough into 1 inch balls and place them 1 inch apart onto ungreased cookie sheets.
• Bake for 15 to 19 minutes in the preheated oven, until lightly browned. Cool cookies completely before rolling in additional confectioners' sugar. If you are storing the cookies in a tin, add remaining sugar to the tin.