Classic Stollen
0
 
Share this recipe
Facebook Pinterest
Print this recipe

Stollen is a Greman bread-like fruitcake, traditionally made for the Christmas holiday. 

Category Breads and Rolls
Serves 2 coffee cakes
Cooking Time 00:00
Kid Friendly Yes
 
Classic Stollen
  0 Share this recipe    Facebook Pinterest    Print this recipe

Stollen is a Greman bread-like fruitcake, traditionally made for the Christmas holiday. 

Category Breads and Rolls Serves 2 coffee cakes
Cooking Time 00:00 Kid Friendly Yes
 
 
Fleischmann's®
 
 
Ingredients
 
5 to 5-1/2 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann's® Quick Rise Yeast
2 teaspoons grated lemon peel
1-1/2 teaspoons ground cardamom
OR 3/4 teaspoon ground mace
OR 3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter OR margarine, cut into pieces
2 eggs
3/4 cup golden OR dark raisins
1/2 cup finely chopped candied orange peel
1/2 cup slivered almonds, toasted
1 egg white
16 candied cherry halves (optional)
Powdered sugar
 
Instructions
 

Combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt in a large mixer bowl. Heat water, milk, and butter until very warm (120° to 130°F). Stir into flour mixture. Stir in 2 eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half. Roll each half to a 12 x 8-inch oval. Fold dough in half lengthwise, slightly off-center, so top layer is set back 1/2 inch from bottom edge; press lightly to seal. Place on large greased baking sheet. Cover; let rise in warm place until doubled in size, 30 to 45 minutes.

Lightly beat egg white; brush on stollens. Arrange 8 cherry halves in a row along bottom edge of each stollen. Bake in preheated 350°F oven for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; let cool on wire rack. Sift powdered sugar over stollens.

 
 
 
   Comments
 
Add a Comment
 

To comment on a recipe, please login or register.

 


 
 
 
 
Related Recipes
 
Caramel Apple Ring
 
Potato Rosemary Rolls
 
Blueberry Streusel Muffins
 
 
Our Products
 

BeeHive®
Corn Syrup

Crown®
Golden Corn Syrup

Crown®
Lily White® Corn Syrup

Fleischmann's®
Baking Powder

Fleischmann's®
Bread Machine Yeast

Fleischmann's®
Canada Corn Starch

Fleischmann's®
Pizza Yeast

Fleischmann's®
Quick-Rise Yeast

Fleischmann's®
Traditional Yeast

Mazola
Canola Oil

Mazola
Corn Oil

Mazola
Original Spray

Mazola
Rightblend Oil

Mazola
Vegetable Oil