German Stollen Recipe

4.5 3 4
German Stollen Recipe
German Stollen Recipe photo by Taste of Home
Publisher Photo

German Stollen Recipe

Read Reviews
4.5 3 4
Publisher Photo
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + rising Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + rising Bake: 25 min. + cooling

Ingredients

  • 3/4 cup raisins
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup dried currants
  • 3/4 cup apple juice
  • 4-1/2 to 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter or margarine
  • 2 eggs
  • 2 tablespoons grated orange peel
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped almonds
  • Confectioners' sugar, optional
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 to 4 tablespoons milk

Directions

In a bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. In a mixing bowl, combine 1-1/2 cups of flour, yeast, sugar and salt; mix well. In a saucepan, heat milk and butter to 120°-130° (butter does not need to melt). Add to flour mixture; mix well. Add eggs, grated peels and extract. Beat on low speed until moistened; beat on medium for 3 minutes. Stir in almonds, fruit mixture and enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in 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; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12-in. x 8-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 almost doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over stollen. Yield: 2 loaves.
Originally published as German Stollen in Country Woman November/December 1996, p31

Nutritional Facts

1 slice: 214 calories, 6g fat (3g saturated fat), 30mg cholesterol, 155mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 4g protein.

  • 3/4 cup raisins
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup dried currants
  • 3/4 cup apple juice
  • 4-1/2 to 5 cups all-purpose flour, divided
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter or margarine
  • 2 eggs
  • 2 tablespoons grated orange peel
  • 1 tablespoon grated lemon peel
  • 1/2 teaspoon almond extract
  • 1/2 cup chopped almonds
  • Confectioners' sugar, optional
  • GLAZE:
  • 1 cup confectioners' sugar
  • 3 to 4 tablespoons milk
  1. In a bowl, soak raisins, fruit and currants in apple juice for 1 hour; drain and set aside. In a mixing bowl, combine 1-1/2 cups of flour, yeast, sugar and salt; mix well. In a saucepan, heat milk and butter to 120°-130° (butter does not need to melt). Add to flour mixture; mix well. Add eggs, grated peels and extract. Beat on low speed until moistened; beat on medium for 3 minutes. Stir in almonds, fruit mixture and enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in 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; divide in half. Cover and let rest for 10 minutes. On a lightly floured surface, roll each half into a 12-in. x 8-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 almost doubled, about 45 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Dust with confectioners' sugar or combine glaze ingredients and drizzle over stollen. Yield: 2 loaves.
Originally published as German Stollen in Country Woman November/December 1996, p31

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MY REVIEW
Aquarelle User ID: 985301 39447
Reviewed Dec. 27, 2008

"I can't see why not, but you would probably want to wait and add the raisins, candied fruit, currants and nuts just before the second kneading so they didn't get all minced up."

MY REVIEW
mntmama User ID: 3638886 11547
Reviewed Dec. 26, 2008

"Could this receipe be modified to make the dough in the bread machine and then shape and bake in a regular oven?"

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