Name: Sourdough Dresden-Style German Stollen
Ingredients: 1/3 c Candied orange peel; Finely chopped; 1/2 c Milk; 2 c Sourdough starter sponge*; 1/2 c Golden raisins; 1/2 c Seedless raisins; 1/2 c Currants; 1/2 c Slivered almonds; 1/2 ts Salt; 1 ts Almond flavoring; 1 ts Grated lemon peel; 5 c All-purpose flour, unsifted; 1 Egg white, beat w/1 Tb water; 1/4 c Butter, melted; 1/3 c Powdered sugar; (more or less); 2 Eggs

We, the unclean, are not just washed; we are in the Holy One forever. We, the rebellious, are not just pardoned; we are in the King forever. We, the sad, are not just encouraged; we are in the Blessed One forever. We, the defeated, are not just empowered; we are in the Victor forever. We, the confused, are not just instructed; we are in the Sage forever. This is radical reconciliation, full provision, an astounding advantage. This is how the Jesus who lived 2000 years ago becomes our living Friend and Power today - union with Christ. God announces to us that He has relocated us in His universe of grace. We are no longer outside Christ, and now not just before Christ or near Christ or beneath Christ, but in Christ. Let’s inhale deeply from this new environment.

Lewis Smedes

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	German	Breads, Sourdough	2	Loaves

INGREDIENTS

1/3	c	Candied orange peel
		Finely chopped
1/2	c	Milk
2	c	Sourdough starter sponge*
1/2	c	Golden raisins
1/2	c	Seedless raisins
1/2	c	Currants
1/2	c	Slivered almonds
1/2	ts	Salt
1	ts	Almond flavoring
1	ts	Grated lemon peel
5	c	All-purpose flour, unsifted
1		Egg white, beat w/1 Tb water
1/4	c	Butter, melted
1/3	c	Powdered sugar
		(more or less)
2		Eggs

INSTRUCTIONS

In small pan combine milk, butter and sugar.  Place over medium heat and
bring mixture to scalding, stirring to dissolve the sugar.  Set aside to
cool.  Beat the eggs into the cooled mixture; add this mixture to the 2
cups of sourdough starter, beat until well blended. Add salt, almond
flavoring, lemon peel and 3 cups of the flour.  Mix until well-blended.
Stir in orange peel, raisins, currants and almonds. Add enough flour to
knead.  Turn out onto a floured board and knead until smooth and elastic,
about 10 minutes.  Turn dough over in a greased bowl. Cover and let rise in
a warm place until double in size. Punch dough down; divide in half. On a
lightly greased baking sheet shape the dough, each half, into a 7x9-inch
oval, about 1 inch thick.  Brush the surface with some of the egg-white
mixture, then crease ovals and fold them lengthwise, but not all the way
over leaving a 2" lap on bottom.  Brush top with egg-white mixture . Cover
and let rise until double in size.  Bake in 375F oven for 40 minutes or
until richly browned.  Brush top with melted butter and sift the powdered
sugar over top.  Return Stollens to oven and bake 3 minutes longer to set
sugar.  Cool on wire racks. *Take sourdough starter out of refrigerator the
night before and mix with 2 cups water, 2 cups flour and 1 tablespoon
sugar.  Cover.  Let set overnight. Next morning put original amount of
starter back in refrigerator and use the rest for the stollen.
Posted to MM-Recipes Digest V4 #197 by "Griff" <wgriffin@ix.netcom.com> on
Jul 29, 1997

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