Nanas Christmas Stollen

A German Christmas treat. This recipe was handed down by my great grandmother to my grandmother to my mother.

Step: 1

Scald milk. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.

Step: 2

Add to 3 cups flour and yeast in food processor. Process and let rise until double.

Step: 3

Add cardamom, raisins, citron, and cherries, and rest of flour. Process and put on floured board and knead. Let rise in greased bowl.

Step: 4

When risen, cut into 3-4 pieces. Roll each into an oval, butter, and fold in half lengthwise. Put on greased baking sheet, cover, and let rise until double.

Step: 5

Bake at 375 degrees F (190 degrees C) for 25 minutes.

Step: 6

Remove to rack. When cool, frost with white butter frosting and decorate with candied cherry halves and sprinkle with colored sugar.

Per Serving: 153 calories; protein 3.3g; carbohydrates 24.4g; fat 4.8g; cholesterol 32.7mg; sodium 80.2mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.