Christ-Stollen (Christmas Rolls)

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Time
Cook: 45 min Total: 45 min
Yield
2.0 rolls
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (13)
Instructions (6)
  1. Put 2lb. of flour into a pan and make a hollow in the centre of it, dissolve six spoonfuls of good yeast in a third of a pint of tepid milk, pour this into the bay in the flour, draw down sufficient of the flour to make a small pond of the batter, dust it with a little fresh flour, and leave it in a warm place to rise.
  2. When it has risen nicely add to it 1/2lb. of creamed butter and a tea-spoonful of salt, working it all well together into a nice dough with the flour.
  3. When this is all thoroughly blended, stir in gradually 1lb. of sultanas or well washed and dried currants, 1lb. of caster sugar, 3oz. or 4oz. of blanched and finely shred almonds, and either a tiny pinch of pounded cloves or half the finely grated rind of a lemon, as you please, keeping up the kneading all the time.
  4. When everything is well mixed in and the dough is smooth, set it in a warm place and again let it rise; then divide it in half, shape each into a roll, and place it on a well floured baking sheet, let it rise for a few minutes again, then cook for three-quarters of an hour;
  5. when ready take them out, brush them over at once with liquefied butter, and dust them with caster sugar mixed with a little powdered cinnamon.
  6. These cakes are better if kept for two or three days before eating.
Original Text · last edited 4 days ago
Christ-Stollen (Christmas Rolls).—Put 2lb. of flour into a pan and make a hollow in the centre of it, dissolve six spoonfuls of good yeast in a third of a pint of tepid milk, pour this into the bay in the flour, draw down sufficient of the flour to make a small pond of the batter, dust it with a little fresh flour, and leave it in a warm place to rise. When it has risen nicely add to it ½lb. of creamed butter and a tea-spoonful of salt, working it all well together into a nice dough with the flour. When this is all thoroughly blended, stir in gradually 1lb. of sultanas or well washed and dried currants, 1lb. of caster sugar, 3oz. or 4oz. of blanched and finely shred almonds, and either a tiny pinch of pounded cloves or half the finely grated rind of a lemon, as you please, keeping up the kneading all the time. When everything is well mixed in and the dough is smooth, set it in a warm place and again let it rise; then divide it in half, shape each into a roll, and place it on a well floured baking sheet, let it rise for a few minutes again, then cook for three-quarters of an hour; when ready take them out, brush them over at once with liquefied butter, and dust them with caster sugar mixed with a little powdered cinnamon. These cakes are better if kept for two or three days before eating.
Notes
—