Recipe by Silvia
"This wonderful Christmas Stollen uses 4 recipes: the yeast sponge, the dough, the filling, and the fondant (sugar glaze). Making the stollen is costly and time-consuming but well worth the effort. Serve with good strong coffee with cream!"
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For the Fondant:
1 1/2 cups
cream of tartar
4 1/2 cups
For the Sponge:
milk, room temperature, divided
1 1/2 (0.6 ounce) cakes
For the Dough:
eggs, room temperature
zest from 1 lemon
unsalted butter, room temperature and cut into chunks
For the Filling:
unsalted butter, at room temperature
2 1/2 cups
1 1/2 teaspoons
egg, room temperature
Excellent, got rave reviews, looked very professional and turned out great. Only complaint: too much filling (I only used about two thirds of it, otherwise it would have been spilling out the sides). Also, I glazed with melted butter and icing sugar instead of using the fondant - just my personal preference. Thanks for the recipe!
It is delicious, but lots of work, I make shortcuts, use Athens Phyllow dough, and a can Solo Poppy seed cake filling, add a little rum, Raisons and some Plumbutter jelly, foricing, just dust with powdered sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Poppyseed Stollen (Mohn Stollen)
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 799
** Calories from Fat: 267
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