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German Stollen Recipe

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My family and friends agree that the holidays just wouldn't be the same without this traditional bread.—Valeria Mauik, Elkhart Lake, Wisconsin

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German Stollen Recipe

Prep: 1-1/2 hours + rising Bake: 25 min. + cooling

Yield: 24 Servings

90 25 115

Ingredients

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup dried currants
3/4 cup apple juice
4-1/2 to 5 cups all-purpose flour
2 packages (1/4 ounce each) active dry yeast
1/4 cup sugar
1 teaspoon salt
1 cup milk
1/2 cup butter, cubed
2 eggs
2 tablespoons grated orange peel
1 tablespoon grated lemon peel
1/2 teaspoon almond extract
1/2 cup chopped almonds
Confectioners' sugar, optional
GLAZE:
1 cup confectioners' sugar
3 to 4 tablespoons milk

Directions

In a large bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside.
In a large bowl, combine 1-1/2 cups of flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120°-130° (butter does not need to melt). Add to dry ingredients; beat just until moistened. Add the eggs, grated peels and extract; beat until smooth. Stir in enough remaining flour, almonds, fruit mixture to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in 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; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12-in. x 8-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 almost doubled, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over stollen. Yield: 2 loaves (14 slices each).

Nutritional Facts 1 serving (1 slice) equals 214 calories, 6 g fat (3 g saturated fat), 30 mg cholesterol, 155 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as German Stollen in Country Woman November/December 1996, p31

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Reviews for German Stollen (2)

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German Stollen

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Reviewed on Dec. 27, 2008 by Aquarelle

I can't see why not, but you would probably want to wait and add the raisins, candied fruit, currants and nuts just before the second kneading so they didn't get all minced up.