Old-Fashioned Stollen

Name: Old-Fashioned Stollen
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 breads.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 teaspoon plus 1/2 cup sugar, divided; 1/2 cup warm water (110° to 115°); 1 cup warm milk (110° to 115°); 3/4 cup butter, softened; 1-1/2 teaspoons salt; 1/2 teaspoon ground cardamom; 2 Eggland's Best eggs plus 2 egg yolks; 6-1/4 to 6-3/4 cups all-purpose flour, divided; 1/2 cup raisins; 1/2 cup diced citron or mixed candied fruit and peel; 1/2 cup sliced candied cherries; Melted butter; ICING:; 1 cup confectioners' sugar; 5 to 6 teaspoons milk; Blanched whole almonds and additional candied fruit

Stollen is a traditional German Christmas yeast bread. The fruit-filled loaf topped with a confectioners' sugar icing and candied cherries has a shape resembling a giant Parker House roll.— Linda Hinners, Brookfield, Wisconsin

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 teaspoon plus 1/2 cup sugar, divided
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
3/4 cup butter, softened
1-1/2 teaspoons salt
1/2 teaspoon ground cardamom
2 Eggland's Best eggs plus 2 egg yolks
6-1/4 to 6-3/4 cups all-purpose flour, divided
1/2 cup raisins
1/2 cup diced citron or mixed candied fruit and peel
1/2 cup sliced candied cherries
Melted butter
ICING:
1 cup confectioners' sugar
5 to 6 teaspoons milk
Blanched whole almonds and additional candied fruit

Directions

In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks,remaining sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough.
Turn out onto a lightly 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 1-1/4 hours.
Punch down; divided into thirds. Roll each piece on a floured surface into a 10-in. x 6-in. oval. Brush with melted butter. Fold one long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 25 minutes or until lightly browned. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

Nutrition Facts

1 slice: 172 calories, 5g fat (3g saturated fat), 35mg cholesterol, 156mg sodium, 29g carbohydrate (12g sugars, 1g fiber), 3g protein.

Originally published as Old-Fashioned Stollen in Reminisce Extra December 1993

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LuT

Dec 22, 2016

I have made this several times as written. It is fantastic. This time I made 4 one pound loaves. Left the frosting off. My favorite way to eat the bread is toasted with butter only. The bread freezes well.