Stolla

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Preparation info

    • Difficulty

      Medium

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 2 lbs. (2 quarts) flour
  • 1 pint milk
  • 1 teaspoon salt
  • 1 oz. (2 cakes) yeast
  • 1 cup sugar
  • 4 whole eggs
  • 1 lb. butter, softened
  • ¾ lb. raisins
  • ½ lb. chopped almonds
  • A little nutmeg
  • Grated rind of 1 lemon

Method

Scald milk, add sugar and salt, when lukewarm, add yeast cake, let stand 5 minutes, then add 2 cups flour, beat well. Cover and let rise in a warm place, until light. Add the eggs, well beaten, then the butter and the rest of the ingredients with the remaining flour, and only enough more flour to knead. Knead until the dough blisters and is smooth and elastic.

Toss the dough on floured board. Divide into 2 or 3 loaves. Knead each loaf, and roll it slightly. Spread top with melted butter, sprinkle lightly with chopped almonds, sugar and cinnamon. Press down the center and fold over double into long loaf, narrow at the ends. Brush melted butter over the top, let rise again to double its bulk, and bake in a moderate oven about 45 minutes, or until brown and well done. When baked brush the top with Plain Frosting, flavored with rum.