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Traditional Stollen

 Traditional Stollen
This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.—Jessie Barnes, Atchison, Kansas
24 ServingsPrep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1-1/2 teaspoons grated lemon peel
  • 1/2 teaspoon salt
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 3/4 cup raisins
  • 1/2 cup mixed candied fruit
  • 1/2 cup chopped almonds
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter,
  • sugar, eggs, lemon peel, salt and 3 cups flour. Add the raisins,
  • candied fruit and almonds. Add 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 top.
  • Cover and let rise in a warm place until doubled, about 1-1/2 hours.

2 of 2

Traditional Stollen (continued)

Directions (continued)

  • Punch dough down and divide in half; cover and let rest for 10
  • minutes. Roll or press each half 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 sheets; curve ends slightly. Cover
  • and let rise until nearly doubled, about 1 hour.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool on
  • wire racks. Combine confectioners' sugar and enough milk to achieve
  • desired consistency; spread over stollen. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 piece) equals 244 calories, 8 g fat (4 g saturated fat), 35 mg cholesterol, 75 mg sodium, 40 g carbohydrate, 2 g fiber, 4 g protein.