Stollen for a Crowd Recipe

5 1 1
Stollen for a Crowd Recipe
Stollen for a Crowd Recipe photo by Taste of Home
Publisher Photo

Stollen for a Crowd Recipe

Read Reviews
5 1 1
Publisher Photo
If you’re expecting the whole gang, consider serving this versatile stollen. You can bake it ahead of time and pop it in the freezer. Later, when the pastry is thawed, just sprinkle on the confectioners’ sugar and serve. —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 1 package (9 ounces) yellow cake mix
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 teaspoon salt
  • 2-1/2 cups warm water (120° to 130°)
  • 2 cans (12-1/2 ounces each) poppy seed cake and pastry filling
  • 1 tablespoon confectioners' sugar

Directions

In a large bowl, combine 3 cups flour, cake mix, yeast and salt. Add water to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large 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 in half. Roll each half into a 12x8-in. oval. Spread each with 1 can filling. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners' sugar. Yield: 2 loaves (16 slices each).
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Stollen for a Crowd in Country Woman Christmas Annual 2011, p32

Nutritional Facts

1 slice: 171 calories, 3g fat (1g saturated fat), 0 cholesterol, 87mg sodium, 33g carbohydrate (4g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 1 package (9 ounces) yellow cake mix
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 teaspoon salt
  • 2-1/2 cups warm water (120° to 130°)
  • 2 cans (12-1/2 ounces each) poppy seed cake and pastry filling
  • 1 tablespoon confectioners' sugar
  1. In a large bowl, combine 3 cups flour, cake mix, yeast and salt. Add water to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a very large 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 in half. Roll each half into a 12x8-in. oval. Spread each with 1 can filling. Fold a long side over to within 1 in. of opposite side; press edges lightly to seal. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 350° for 25-30 minutes or until golden brown. Remove to wire racks to cool. Sprinkle with confectioners' sugar. Yield: 2 loaves (16 slices each).
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.
Originally published as Stollen for a Crowd in Country Woman Christmas Annual 2011, p32

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStollen for a Crowd

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Naomie User ID: 9114200 279010
Reviewed Dec. 10, 2017

"I would make this IF I could get poppy seeds! No one has them, and if they do they are rancid. Who has a reliable source? When I was a kid, there was a German butcher and import shop, now long gone . . ."

Loading Image