Iced Christmas Stollen Recipe

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Iced Christmas Stollen Recipe
Iced Christmas Stollen Recipe photo by Taste of Home
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Iced Christmas Stollen Recipe

Read Reviews
3 1 1
Publisher Photo
Colorful bits of candied fruit peek out from every sweet slice of this traditional recipe that's been in my family for generations. Mom would enlist me and my sister to drizzle the loaves with icing.—Ellen Teter, Arapahoe, Nebraska
Recommended: 33 Cozy Holiday Breads
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 25 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-2/3 cups 2% milk (110° to 115°)
  • 1 cup sugar
  • 2/3 cup butter, melted
  • 2 eggs
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 5 to 5-1/2 cups all-purpose flour
  • 1 cup coarsely chopped red candied cherries
  • 1 cup coarsely chopped green candied cherries
  • 1 cup sliced almonds
  • 1 cup raisins
  • 3/4 cup chopped candied pineapple
  • 3/4 cup chopped candied citron
  • ICING:
  • 1 cup confectioners' sugar
  • 4 teaspoons 2% milk
  • 1 teaspoon butter, melted
  • 1/4 teaspoon vanilla extract
  • Dash salt

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, lemon peel, cardamom, salt, mace and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in the cherries, almonds, raisins, pineapple and citron.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface. Divide into four portions. Shape each into a 12-in. x 7-in. oval. Fold long side over to within 1/2-in. of opposite side; press edges lightly to seal. Place 5 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 22-28 minutes or until golden brown. Remove to wire racks to cool.
For icing, in a small bowl, combine the confectioners' sugar, milk, butter, vanilla and salt. Drizzle over stollens. Yield: 4 loaves (12 slices each).
Originally published as Christmas Stollen in Taste of Home Christmas Annual Annual 2010, p121

Nutritional Facts

1 slice: 164 calories, 4g fat (2g saturated fat), 16mg cholesterol, 71mg sodium, 30g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1-2/3 cups 2% milk (110° to 115°)
  • 1 cup sugar
  • 2/3 cup butter, melted
  • 2 eggs
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mace
  • 5 to 5-1/2 cups all-purpose flour
  • 1 cup coarsely chopped red candied cherries
  • 1 cup coarsely chopped green candied cherries
  • 1 cup sliced almonds
  • 1 cup raisins
  • 3/4 cup chopped candied pineapple
  • 3/4 cup chopped candied citron
  • ICING:
  • 1 cup confectioners' sugar
  • 4 teaspoons 2% milk
  • 1 teaspoon butter, melted
  • 1/4 teaspoon vanilla extract
  • Dash salt
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, lemon peel, cardamom, salt, mace and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Stir in the cherries, almonds, raisins, pineapple and citron.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a floured surface. Divide into four portions. Shape each into a 12-in. x 7-in. oval. Fold long side over to within 1/2-in. of opposite side; press edges lightly to seal. Place 5 in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 22-28 minutes or until golden brown. Remove to wire racks to cool.
  5. For icing, in a small bowl, combine the confectioners' sugar, milk, butter, vanilla and salt. Drizzle over stollens. Yield: 4 loaves (12 slices each).
Originally published as Christmas Stollen in Taste of Home Christmas Annual Annual 2010, p121

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CookingRUs User ID: 1681264 119639
Reviewed Mar. 21, 2013

"I liked the flavor, but it seemed to dry out very fast. I don't think I had the water and milk warm enough to activate the yeast because it didn't rise very much. I want to try it again and see if it rises better and stays moist longer."

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