Mom’s German Stullen
From: Grandma
(Mom Smith), December 1970
Ingredients
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