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Oma's Stollen & Kaffe Kuchen Recipe

   
 

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     Oma's Stollen & Kaffe Kuchen

Category   Breakfast - Brunch
Sub Category   None
Preptime   3- hours

Ingredients
2 c. hot milk
2 T. (2 pkgs.). dry yeast
1 tsp. salt
1 T, sugar
2 c. flour
3/4 c. Crisco shortening (melted)
1/2 cube butter (melted)
3 1/2 beaten eggs (reserve 1/2 egg for glazing later)
grated rind of 1 lemon (or 1 tsp. lemon extract)
 
more sugar (1 c. for Stollen, 1 1/2 cup for Kuchen)
2 tsp. almond extract
more flour (about 3 c. for Kuchen, more for Stollen)
raisins, chopped walnuts, chopped dried fruits (like apples, apricots, mangoes, tangerines, etc.)

Instructions
My Oma made Stollen and Kaffee Kuchen by hand, but now we have wonderful electric mixers with dough hooks! Heat 2 c. milk and pour it into the mixer bowl. Put in the 1 tsp. salt and 1 T. sugar. When you can insert a finger and the milk no longer stings your finger, sprinkle in 2 T. (2 packages) dried yeast. Stir then let foam for about 5 minutes. Then add 2 cups flour or a little more and beat until sticky. Then let rise for about an hour. Watch out that it doesn't overflow the bowl and create a mess for you to clean up.
Then beat 3 eggs and reserve 1/2 egg for glazing your Stollen or Kuchen. Pour the rest of the egg into the batter along with the sugar, grated lemon rind, and almond extract. Measure Crisco by putting 1-1/4 c. water into a 2 cup measuring cup then add Crisco until the water level hits 2 c. Pour out the water and put in 1/2 c. butter. Melt in microwave. Pour into the batter and mix thoroughly. Carefully add in the flour and let the mixer knead your dough for 10 minutes. For Stollen, I like to put in enough flour so that the dough leaves the sides of the mixing bowl. Then let the dough rise until doubled in size, about 1 hour.
FOR KUCHEN- Butter 2 large baking pans with sides. Spread dough in baking sheets about 1/2 inch thick. You can brush the top with egg and sprinkle with sugar and butter or streusel topping- 1 c. flour, 1 c. sugar, 1 tsp. cinnamon, 1/2 c. butter. Or you can make a delicious fruit Kuchen with rows of sliced, peeled apples sprinkled with cinnamon, sugar and butter pieces, or apricots sprinkled with nutmeg, sugar and butter pieces, or plums sprinkled with nutmeg, sugar and butter pieces. Wash the edges and any visible dough with egg. My Oma always made Apfel Kuchen topped with whipped cream for parties with their German friends. Let rise for an hour or until doubled in size. Bake 20-30 minutes at 350 degrees.
FOR STOLLEN- Cover 2 large baking sheets with parchment paper or butter. Divide the dough. This recipe makes 3 good-sized Stollen 11-12 inches long. On a floured surface roll the dough into a long, narrow rectangle and cover with raisins, nuts, and dried fruit pieces. Use a rolling pin to push the fruit into the dough. Then roll the dough from the narrow end, putting the outside end under the Stollen. Place the Stollen on the baking sheets to rise until doubled in size, about 1 hour. Then wash with egg to make shiny. Bake 30 minutes at 350 degrees. Before removing from the oven, test for doneness by inserting a skewer from the end into the middle to be sure it comes out clean. My Oma baked these Stollen at Christmas for all the family and friends and neighbors, and now her granddaughter Diane does that. Enjoy!
Serving Suggestions
Kuchen is good any time--for breakfast or cake and coffee at 4pm like the German tradition. Stollen is delicious eaten sliced or toasted with butter.


Originally Submitted
9/4/2011





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