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Christmas Stollen Recipe

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I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. —Sharon Hasty, New London, Missouri

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Christmas Stollen Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 36 Servings

30 25 55

Ingredients

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup orange juice
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup butter, melted
1/4 cup sugar
2 eggs, lightly beaten
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1 teaspoon salt
5-1/4 to 5-3/4 cups all-purpose flour
1/2 cup chopped almonds
Confectioners' sugar

Directions

Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon peel, salt and 3 cups flour; beat until smooth. Add raisin mixture and almonds. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-in. oval. Fold one of the long sides over to within 1 in. of the opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar. Yield: 2 loaves.

Originally published as Christmas Stollen in Taste of Home December/January 1994, p29

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Reviews for Christmas Stollen (1)

Christmas Stollen

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Reviewed on Dec. 26, 2010 by Sister Rosemarie

Make it every year for my special friends. I love it and so do they - can't wait 'til Christmas again to make it and EAT it. I Always cook it for 40 minutes at 375 - if I don't I run the risk of it not being fully cooked - goo in the middle - Since I live in San Antonio, I often use pecans instead of almonds and I add a teaspoon of vanilla and lemon and almond extract to dough.