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Stollen Loaves

The recipe for these fresh-baked fruit-dotted loaves comes from my grandmother. They fill our house with a heavenly aroma that is such a part of the season.—Tom Guenther, Oshkosh, Wisconsin

48 ServingsPrep: 20 min. + rising Bake: 35 min. + cooling

Ingredients

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup butter, softened
1 cup sugar
2 cups warm milk (110° to 115°)
2 eggs
7 to 8 cups all-purpose flour
1 teaspoon salt
2 cups mixed candied fruit
1 cup raisins
1 cup golden raisins
1/2 cup sliced almonds
Confectioners' sugar

Directions

In a small bowl, dissolve yeast in warm water. In a large bowl, cream
butter and sugar; gradually beat in milk. Stir in yeast mixture.
Beat in eggs, 4 cups flour and salt until smooth. Add enough
remaining flour to form a soft dough. Stir in candied fruit, raisins
and almonds.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes (dough will be sticky). Place in a grease bowl, turning
once to grease top. Cover and let rise in a warm place until nearly
doubled, about 1 hour.

2 of 2

Stollen Loaves (continued)

Directions (continued)

Punch dough down. Turn onto a lightly floured surface; divided into
fourths. Shape each portion into a loaf. Place in four greased 8-in.
x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 35-45 minutes or until golden brown. Remove from
pans to wire racks to cool. Dust with confectioners' sugar. Yield: 4
loaves.

Nutrition Facts: 1 serving (1 slice) equals 180 calories, 5 g fat (3 g saturated fat), 20 mg cholesterol, 107 mg sodium, 32 g carbohydrate, 2 g fiber, 3 g protein.