Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Leipziger Stollen


500 gr. (3 3/4 cup) flour
125 gr. (1 cube plus 1 Tbsp.) butter
2 eggs
8 tablespoon sugar
40 gr. cake yeast (20 gr. or 1 tablespoon dry)
1/8 liter milk (1/2 cup)
125 gr. (3/4 cup) raisins
125 gr. (3/4 cup) ground blanched almonds
lemon peel
50 gr. (1/4 cup) candied orange peel
50 gr. (1/4 cup) candied lemon peel

Mix ingredients, knead dough. Knead in the fruits carefully at the last. Allow to raise. Form two stollen, then raise again. Bake slowly. She didn't give oven temperature or times. We don't like the candied orange and lemon, so I used golden raisins and dried cranberries instead. Also you could use dried apricot.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.