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Stollen
Stollen
0 Likes
Prep Time:
35 minutes
Total Time:
12 hours
Indulge in a festive German holiday tradition with this decadent fruit-filled yeast bread.
Ingredients:
  • 1 package regular or quick active dry yeast
  • 3/4 cup warm water (105°F to 115°F)
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 egg, separated
  • 1/2 cup butter or margarine, softened
  • 3 1/2 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
  • 1/2 cup blanched almonds
  • 1/4 cup chopped candied citron
  • 1/4 cup chopped candied cherries, if desired
  • 1/4 cup raisins
  • 1 tablespoon grated lemon peel
  • 1 tablespoon butter or margarine, softened
  • 1 tablespoon water
  • 1 1/3 cups powdered sugar
  • 2 tablespoons milk
Instructions:
  • In a large bowl, mix yeast with 3/4 cup warm water. Add granulated sugar, salt, eggs, egg yolk, 1/2 cup butter, and 1 3/4 cups of flour. Use an electric mixer on medium speed for 10 minutes, scraping the bowl occasionally. Then fold in the remaining flour, almonds, citron, cherries, raisins, and lemon peel. Cover the bowl and let the dough rise in a warm place for 1 1/2 to 2 hours until doubled in size. (The dough is ready when an indentation remains when touched.) Chill the egg white in the refrigerator.
  • Mix the batter by beating approximately 25 strokes. Cover tightly and refrigerate for at least 8 hours or overnight.
  • Grease a cookie sheet. Spread flour on a flat surface, place the dough on it, and coat it with flour. Divide the dough in half and shape each half into a 10x7-inch oval. Spread 1 tablespoon of butter on each oval. Fold each oval in half lengthwise and press the folded edge firmly. Place the ovals on the greased cookie sheet. Mix the egg white with 1 tablespoon of water and brush it over the folded ovals. Cover and let them rise in a warm place for 45 to 60 minutes or until doubled in size.
  • Preheat oven to 375°F and bake until golden brown, about 20-25 minutes.
  • Combine powdered sugar and milk in a medium bowl until you achieve a smooth mixture. Drizzle the glaze over the warm stollen.

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