Stollen
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
1 loaf
ingredients
- 1⁄4 cup sugar
- 3⁄4 teaspoon salt
- 1 (1/4 ounce) package active dry yeast
- 3 1⁄2 cups all-purpose flour
- 2⁄3 cup skim milk
- 1⁄3 cup butter
- 1 egg
- 1 egg white
- 1⁄2 cup toasted almond
- 1⁄2 cup candied cherry, chopped
- 1⁄4 cup golden raisin
-
Frosting (optional)
- 1⁄2 cup confectioners' sugar
- 1 tablespoon milk
directions
- In a large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan, over low heat, heat milk and butter until very warm (120 to 130F). (Butter does not need to melt.).
- With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in eggs and 1/2 cup flour or enough to make a thick batter; continue beating for 2 minutes, occasionally scrapping bowl. With spoon, stirring enough flour (about 1 to 1 1/4 cups) to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 10 minutes. Shape dough into ball; place in greased large bowl, turning to grease top. Cover with towel; let rise in warm place until doubled, about 1 hour. In a small bowl, mix almonds, cherries and raisins.
- Punch down dough. Turn onto lightly floured surface; knead in nut mixture.
- With lightly floured rolling pin, roll 1 piece into 12" by 7" oval; fold in half lengthwise. Place on large cookie sheet. Cover. Let rise in warm place until doubled, about 1 hour.
- Preheat oven to 350°F Bake stollen 25 minutes to 35 minutes until it sounds hollow when tapped with fingers. Remove to cool on wire rack.
- Dusted with confectioner's sugar or frost.
- Frosting: Combine about 1/2 cup of confection's sugar and 1 tablespoon of milk (add milk 1 teaspoon at a time). Mix until smooth. Drizzle frosting over stollen.
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