Stollen, a festive loaf-shaped German yeastcake filled with candied and dried fruits and nuts, and coveredwith powdered sugar or icing, is traditionally eaten during theChristmas holiday season.
1/2 cup milk 1/3 cup granulated sugar 1 teaspoon salt 1/3 cup butter, room temperature 2 (1/4 ounce) packages Red Star Quick-Rise Dry Yeast 1/2 cup warm water (110°F to 115°F / 45°C) 2 large eggs, room temperature 4 to 4 1/2 cups all-purpose flour 1/2 cup candied cherries, cut in pieces 1/4 cup citron or candied fruit peel, finely cut 1/4 cup golden raisins 1/4 cup slivered almonds Candied cherries, citron, candied fruit peel and almonds forgarnish 2 tablespoons butter, room temperature
Scald milk by heating to 180°F (85°C)on stove. Add sugar, salt and butter, stirring to blend. Coolto lukewarm.
In a large bowl, sprinkle yeast over warmwater. Let stand about 5 minutes until bubbles form; stir. Addeggs, cooled milk mixture and 2 cups of the flour. Beat by handor with mixer until smooth, about 100 strokes or 1 minute. Addfruits and nuts; blend for 30 seconds. Add more flour, 1/2 cupat a time, until a soft dough is formed.
Turn dough onto lightly-floured board;knead until smooth, about 3 minutes. Place in buttered bowl,smooth side down; turn dough over. Cover. Let rise in warm placeuntil doubled, about 35 minutes.
Punch down dough. Shape into 1 large or2 small stollen by patting dough into oval shape(s), pressingout bubbles. (Two ovals will measure about 12 inches long by6 inches wide) Spread with 2 tablespoons soft butter. Fold inhalf, lengthwise, and curve into a crescent shape. Press foldededge firmly with heel of hand so stollen will not pop open duringbaking.
Let rise until doubled, about 20 minutes.
Bake in a 350°F (175°C) oven for30 to 40 minutes. Cool on a wire rack.
Frost with favorite powdered sugar glazeand decorate with fruits and almonds.
Makes 12 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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