- 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
- 1 cup confectioners' sugar
- 3 to 4 tablespoons milk
- 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 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).
Reviews for German Stollen
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First time I tried this. Been a fan of Stollen since I grew up in Italy. This is a very good recipe. Not as hard as it sounds and it tastes delicious! I substituted rum for the apple juice and soaked the fruit overnight. I can't wait til tomorrow as I'll be making it again!
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.
Could this receipe be modified to make the dough in the bread machine and then shape and bake in a regular oven?