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Stollen Loaves

 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 King Arthur Unbleached 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.
Nutritional 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.