Barbiel


Stollen mit Mandeln
(Fruit Loaf with Almonds)

The first stollen was baked in 14th-century Dresden and shaped to resemble the Christ-child in swaddling clothes.
The fruit-laden cake is slow to rise, distinctly dry and dense in texture, aromatic, and flavorful.
It's the perfect accompaniment to a strong black cup of coffee after a night of Christmas Eve worship and revelry.
!!! Fröhliche Weihnachten !!!
(Happy Christmas, in german)

Sponge
1 1/3 cups plus 1 1/2 teaspoons lukewarm milk (95°F. to 100°F.)
1 1/2 teaspoons lukewarm water (95°F. to 100°F.)
1 1/2 teaspoons sugar
1 fresh yeast cake
2 2/3 cups all purpose flour
Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in a
large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and
remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area
until doubled in volume, about 1 hour 15 minutes.
Dough
3 1/2 cups plus 3 tablespoons (about) all purpose flour
1 1/3 cups raisins
2/3 cup blanched slivered almonds
2/3 cup chopped candied fruit
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
2 eggs
1 tablespoon ground cardamom
1 teaspoon Vanilla extract
1/2 teaspoon salt
Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl.
Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in
eggs, cardamom, Vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour
1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead
until smooth and elastic, adding more flour if very sticky, about 10 minutes.
Making Stollen:
Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let
dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours. Grease heavy large
cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in
half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until
almost double in volume, about 2 hours. Position rack in lowest third of oven and preheat to 350°F.
Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour.
Transfer to rack and cool slightly. Serve warm or at room temperature.  Makes 2 loaves.
Note: Stollen can be prepared up to 1 day ahead. Cool completely. Wrap Stollen in plastic
and store at room temperature.


Rabanadas
(Brazilian dessert made with French bread and eggs)

1 can (14 oz) sweetened condensed milk
1 cup water
1 teaspoon Vanilla extract
20 slices French bread
3 eggs
sugar and cinnamon to sprinkle
Buy the French bread the day before, slice it and let stay overnight in an open container.
Mix the three eggs in a plate. In a medium bowl, mix the condensed milk with cup of water and
Vanilla. Take each slice of bread and soak in the bowl with the dissolved condensed milk,
drain the excess and coat the slice in the plate with eggs. Shake off any excess and deep-fry
Rabanadas at 330°F for about 5 minutes or until golden brown. Deep-fry 2 to 4 slices depending
on the size of your fryer. Put dry fried slices in a paper towel. Arrange them in a dish and sprinkle
with sugar and cinnamon. Serves 4-5.
Note 1: Some people prefer the Rabanadas just sprinkled with sugar and cinnamon.
But in Brazil we see people serving Rabanadas with a Sugar Sauce.
Sugar sauce:
Bring to boil, in a saucepan, one cup of water and three cups of granulated sugar. Add cloves
and lemon zest. When boiling, deep the already fried Rabanadas in this sauce for couple
minutes and place the slices in the serving dish.
Note 2: Instead of sweetened condensed milk you can use Port Wine, Rum or Coconut Milk.