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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 36 |
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Stollen is a traditional German Christmas yeast bread. The fruit-filled loaf topped with a confectioners' sugar icing and candied cherries has a shape resembling a giant Parker House roll. Linda Hinners, Brookfield, Wisconsin Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 teaspoon plus 1/2 cup sugar, divided |
1/2 cup warm water (110° to 115°) |
1 cup warm milk (110° to 115°) |
3/4 cup butter, softened |
1-1/2 teaspoons salt |
1/2 teaspoon ground cardamom |
2 eggs plus 2 egg yolks |
6-1/4 to 6-3/4 cups king arthur unbleached all-purpose flour, divided |
1/2 cup raisins |
1/2 cup diced citron or mixed candied fruit and peel |
1/2 cup sliced candied cherries |
melted butter |
icing: |
1 cup confectioners' sugar |
5 to 6 teaspoons milk |
blanched whole almonds and additional candied fruit |
Directions:
1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks,remaining sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough.
2. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3. Punch down; divided into thirds. Roll each piece on a floured surface into a 10-in. x 6-in. oval. Brush with melted butter. Fold one long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 25 minutes or until lightly browned. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit. Yield: 3 breads.
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