Christmas Stollen 


1 cup raisins or currants
16 oz. candied fruits (fruitcake mix – original recipe called for only 8 oz.)
1/4 cup orange juice
1/2 cup butter
1/2 cup milk
1/2 cup sugar
1 tsp. salt
2 envelopes active dry yeast
1/2 cup very warm water
1 tsp. sugar
5 cups all-purpose flour
2 eggs
1 tsp. grated lemon rind
1/4 tsp. ground mace
1 cup slivered almonds
1/2 cup butter, melted just before use
Granulated sugar

Combine raisins, candied fruit and orange juice. Set aside.

Heat first half cup of butter and milk with half a cup of sugar, just until butter melts. Cool in pan on a wire rack.

Sprinkle yeast and 1 tsp sugar over very warm water in large mixer bowl. Stir until dissolved and allow to sit for 10 minutes. Add cooled milk mixture and 2 cups of flour, along with eggs, lemon rind and mace. Beat on medium speed with dough hook, scraping bowl down as necessary for 2 minutes (or beat by hand 200 strokes).

Stir in almonds and fruit mixture, then add remaining flour, part at a time, until mixture forms a dough that leaves the side of the bowl. (I use the dough hook.)

Turn dough out onto a lightly floured board and knead 5 minutes, or until smooth and shiny. Turn dough into a large greased bowl; turn to coat all sides. Cover bowl with plastic wrap and let dough rise in a warm place, until doubled – about 2 hours. (Note: because of the extra fruit, my stollen dough never gets to be twice the size.)

Punch dough down and knead a few times. Cut dough into fourths. (You can also make two large stollen, but we prefer the smaller ones, since I usually give one of them away.) Roll each portion into a long oval, then with the long side facing you, pick up one third of the oval and fold it over the top of the stollen. Cover stollen with plastic wrap and allow to rise until doubled (or almost doubled) – about an hour and a half. Bake in preheated 350 oven for 30 minutes, or until stollen sounds hollow when you tap it with the handle of a knife.

Remove from oven and paint with melted butter, then sprinkle heavily with granulated sugar.

Notes: This is the way my German grandmother made stollen. It is heavy and dense. To serve, cut the stollen in thin slices and slather with butter. If you don’t want to cover the stollen with the melted butter and granulated sugar, you can make a standard powdered sugar frosting with a little butter, some milk and confectioners’ sugar and drizzle that over the top of the stollen.

Final note: stollen is both singular and plural.

Source of recipe: Cissy

Christmas Stollen