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

Dull. I find, by experience, that, let me make Resolutions, and do what I will, with never so many inventions, it is all nothing, and to no purpose at all, without the Spirit of God; for if the Spirit of God should be as much withdrawn from me always, as for the week past, notwithstanding all I do, I should not grow, but should languish, and miserably fade away. I perceive, if God should withdraw his Spirit a little more, I should not hesitate to break my Resolutions, and should soon arrive at my old state. There is no dependence on myself.

Jonathan Edwards

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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