- 3/4 cup raisins
- 1/2 cup chopped mixed candied fruit
- 1/4 cup orange juice
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3/4 cup warm whole milk (110° to 115°)
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 large eggs, lightly beaten
- 2 tablespoons grated orange zest
- 1 tablespoon grated lemon zest
- 1 teaspoon salt
- 5-1/4 to 5-3/4 cups all-purpose flour
- 1/2 cup chopped almonds
- Confectioners' sugar
- Soak raisins and fruit in orange juice; set aside. In a large bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon zest, salt and 3 cups flour; beat until smooth. Add raisin mixture 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.
- Punch dough down; let rest for 10 minutes. Divide in half; roll each half into a 10-in. x 7-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 nearly doubled, about 1 hour.
- Bake at 375° for 25-30 minutes or until golden brown. Cool on a wire rack. Just before serving, dust with confectioners' sugar. Yield: 2 loaves.
Reviews forChristmas Stollen
"I grew up eating real German stollen that my grandpa gave to all his kids every Christmas. Even as a child, I loved this special treat. When TOH printed this recipe in 1993, I made it & was ecstatic to, again, have my grandpa's Christmas treat to enjoy! Tastes exactly as I remember it. My mom & aunts had told me that their mother made stollen every year &, after she died, my grandpa had tried the stollen from several German bakeries before finding the one that was like my grandma's. Since both of them were German immigrants, I have to believe this is as close to the "real thing" as we'll find in the US! I don't change a thing in the recipe other than adding a drizzle of vanilla glaze on top when it's cooled because the stollen that I remember had that. Merry Christmas!"
"Make it every year for my special friends. I love it and so do they - can't wait 'til Christmas again to make it and EAT it. I Always cook it for 40 minutes at 375 - if I don't I run the risk of it not being fully cooked - goo in the middle - Since I live in San Antonio, I often use pecans instead of almonds and I add a teaspoon of vanilla and lemon and almond extract to dough."