Christmas Stollen
I like to make and share this festive delight with family and friends. The candied fruit and nuts add holiday color to a rich bread. A slice really brightens a snowy winter day. —Sharon Hasty, New London, Missouri
Ingredients
- 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
Reviews
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.