Mom’s German Stullen

From: Grandma (Mom Smith), December 1970




o        ½ cup milk

o        ½ cup sugar

o        1 ½ teaspoons salt

o        ¼ cup shortening

o        ½ cup WARM (not hot) water

o        2 packages of cake yeast

o        2 eggs beaten

o        4 cups flour

o        1 to 2 cans Solo filling


To Prepare…


1.       Scald milk

2.       Stir in sugar, salt and shortening

3.       Cool to lukewarm

4.       Measure into bowl ½ cup warm water

5.       Sprinkle or crumble in yeast

6.       Stir until dissolved

7.       Stir in lukewarm milk mixture

8.       Add beaten eggs and 2 cups flour

9.       Beat until smooth

10.   Stir in additional 2 cups flour

1.       Turn dough out on lightly floured board

2.       Kneed until smooth and elastic

3.       Place in greased bowl; brush top with softened shortening

4.       Cover and let rise in warm place that is free from draft until doubled in bulk (about 1 hour).

5.       After first raise, divide dough in half and roll out

6.       Spread the Solo filling on it like jelly

7.       Roll up and twist ends

8.       Let rise again on buttered cookie sheet

9.       Bake in 350 degree oven for 30 minutes

10.   Frost with thin confectionary sugar frosting



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