Quicker Stollen Recipe

5 1 2
Quicker Stollen Recipe
Quicker Stollen Recipe photo by Taste of Home
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Quicker Stollen Recipe

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5 1 2
Publisher Photo
This fast version of this holiday classic is made extra speedy by the use of hot roll mix. It eliminates waiting for the dough to rise and the final resting time.—Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 20 min.

Ingredients

  • 1 package (16 ounces) hot roll mix
  • 1/4 cup sugar
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons butter
  • 1 egg, beaten
  • 3/4 teaspoon grated lemon peel
  • 1/4 teaspoon almond extract
  • 1/3 cup raisins
  • 1/4 cup mixed candied fruit
  • 1/4 cup chopped almonds
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons milk
  • Additional candied cherries and sliced almonds, optional

Directions

In a bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in the water, butter, egg, lemon peel and extract to form a soft dough. Turn onto a floured surface. Knead in raisins, candied fruit and almonds, about 5 minutes. Cover and let rest for 5 minutes.
Roll or press dough into a 12-in. x 7-in. oval. Fold a long side over to within 1-in. of opposite side; press edge lightly to seal. Place on greased baking sheet; curve ends slightly. Cover and let rise until nearly doubled, about 20-30 minutes.
Bake at 375° for 20 minutes or until golden brown. Cool on wire rack. Combine confectioners' sugar and milk; spread over stollen. Decorate with cherries and almonds if desired. Yield: 1 loaf.
Originally published as Quicker Stollen in Quick Cooking November/December 1998, p36

Nutritional Facts

1 piece: 251 calories, 5g fat (1g saturated fat), 23mg cholesterol, 283mg sodium, 46g carbohydrate (20g sugars, 2g fiber), 5g protein.

  • 1 package (16 ounces) hot roll mix
  • 1/4 cup sugar
  • 1 cup warm water (120° to 130°)
  • 2 tablespoons butter
  • 1 egg, beaten
  • 3/4 teaspoon grated lemon peel
  • 1/4 teaspoon almond extract
  • 1/3 cup raisins
  • 1/4 cup mixed candied fruit
  • 1/4 cup chopped almonds
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons milk
  • Additional candied cherries and sliced almonds, optional
  1. In a bowl, combine the contents of the roll mix and yeast packets with the sugar. Stir in the water, butter, egg, lemon peel and extract to form a soft dough. Turn onto a floured surface. Knead in raisins, candied fruit and almonds, about 5 minutes. Cover and let rest for 5 minutes.
  2. Roll or press dough into a 12-in. x 7-in. oval. Fold a long side over to within 1-in. of opposite side; press edge lightly to seal. Place on greased baking sheet; curve ends slightly. Cover and let rise until nearly doubled, about 20-30 minutes.
  3. Bake at 375° for 20 minutes or until golden brown. Cool on wire rack. Combine confectioners' sugar and milk; spread over stollen. Decorate with cherries and almonds if desired. Yield: 1 loaf.
Originally published as Quicker Stollen in Quick Cooking November/December 1998, p36

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MY REVIEW
luv2bake4kids User ID: 7556095 24646
Reviewed Dec. 24, 2013

"I have made this for years and it is now a family favorite. Not dry like the traditional german stollen. Very moist. Much better than my German mother in laws version. It is so dry she puts melted butter over hers. This is moist like a cinnamon roll."

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