Stollen Loaves Recipe
- 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 Eggland's Best 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
- 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.
- 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.
Reviews for Stollen Loaves(3)
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Very similar to my Grandmother's traditional recipe. Easier to make because you don't have to fold it. I make Stollen every year at Christmas and this is one of my favorite recipes.
Hello again!! Decided to make Stollen Loaves, and am so glad I did, very impressive. They came out beautifully and made lovely Christmas gifts.
Hello!! Has anyone made Stollen Loaves? I'm interested in knowing how well they came out. I'd like to make them to give as gifts, but a little apprehensive. The picture of them looks very appealing. Thank you for your comments.