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German Stollen

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

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

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°. Add

2 of 2

German Stollen (continued)

Directions (continued)

to dry ingredients; beat just until moistened. Add the eggs, grated
peels and extract; beat until smooth. Stir in the almond, fruit
mixture and 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 the
top. Cover and let rise in a warm place until doubled, about 1 hour.
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 30 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 loaves. Yield: 2 loaves (14 slices
each).

Nutrition 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.