STOLLEN

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35 min Prep
12 hr 0 min Total
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32 Servings

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Partake in rich holiday traditions of Germany when you make this classic fruit-filled yeast bread.


Ingredient List
    Stollen
  • Small check mark in a circle icon1 package regular or quick active dry yeast
  • Small check mark in a circle icon3/4 cup warm water (105°F to 115°F)
  • Small check mark in a circle icon1/2 cup granulated sugar
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon1 egg, separated
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
  • Small check mark in a circle icon1/2 cup blanched almonds
  • Small check mark in a circle icon1/4 cup chopped candied citron
  • Small check mark in a circle icon1/4 cup chopped candied cherries, if desired
  • Small check mark in a circle icon1/4 cup raisins
  • Small check mark in a circle icon1 tablespoon grated lemon peel
  • Small check mark in a circle icon1 tablespoon butter or margarine, softened
  • Small check mark in a circle icon1 tablespoon water
    Glaze
  • Small check mark in a circle icon1 1/3 cups powdered sugar
  • Small check mark in a circle icon2 tablespoons milk
Preparation
  1. In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.
  2. Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
  3. Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10x7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double.
  4. Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown.
  5. In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.
Tips
  • Tuck 1 or 2 of these baked loaves in the freezer for up to 2 months.
  • Not fond of citron? Use chopped dried fruit in its place.
  • Instead of making the glaze, you can sprinkle the top of the stollen with powdered sugar instead.