See Also: Dresden Stollen(recipes)
PALACE CITY Credit Union(finance)
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stollen(dictionary)
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PALACE CITY Credit Union (finance) and Dresden Stollen (recipes)


PALACE CITY Credit Union (finance)


PALACE CITY is a credit union with head office in MITCHELL, SD





Dresden Stollen (recipes)


Dresden Stollen

Yield: Makes 1 loaf



Ingredients:



1/4cup golden raisins

1/4cup chopped candied cherries

1/4cup slivered almonds

1/4cup candied orange peel

2tablespoons brandy or rum

1/4cup warm water (105° to 115°F)

4tablespoons sugar, divided

2packages (1/4 ounce each) active dry yeast

4strips lemon peel (each about 2-1/2 inches)

2-3/4cups all-purpose flour

1/3cup cold butter, cut into 5 pieces

1/2teaspoon salt

1egg

1/2teaspoon almond extract

2to 5 tablespoons milk

2tablespoons butter, melted and divided

1large egg white, lightly beaten

3tablespoons powdered sugar









Preparation:





1.Mix raisins, cherries, almonds, orange peel and brandy in small bowl; set aside. 2.Combine water, 1 tablespoon of sugar and yeast. Let stand 5 minutes or until bubbly.3.Place remaining 3 tablespoons sugar and lemon peel in Food processor. Process until peel is minced. Add 2-3/4 cups flour, 1/3 cup cold butter and salt to work bowl. Process until mixed, about 15 seconds. Add yeast mixture, egg and almond extract; process until blended, about 10 seconds.4.With processor on, slowly drizzle in just enough milk through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.5.Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny, but not sticky. Process until dough turns around bowl about 15 times.6.Turn dough onto lightly floured surface. Shape into ball, cover with inverted bowl or plastic wrap and let stand 20 minutes.7.Knead reserved fruit mixture into dough on well-floured surface. Sprinkle with additional flour, if necessary, to keep dough from becoming sticky. Shape dough into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled in bulk, about 1 hour.8.Punch down dough. Roll or pat dough into a 9X7-inch oval on large greased cookie sheet. Brush with 1 tablespoon melted butter. Make a crease lengthwise in dough with handle of wooden spoon just off center. Fold smaller section over larger one. Brush top with egg white. Cover; let stand in warm place until almost doubled in bulk, about 45 minutes.9.Preheat oven to 350°F. Uncover bread and bake until evenly browned, 25 to 30 minutes. Remove immediately from cookie sheet and place on wire rack. Brush with remaining 1 tablespoon melted butter onto bread. Sift powdered sugar over bread. Cool.