← Back to Search Results
baking German
Christmas Stollen Recipe-2743

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Christmas Stollen are made from a sweet dough, rich in butter and eggs, with lemon rind, almonds, and candied fruit added for festive trimmings.

Ingredients

Stollen

  • 1 package dry yeast
  • ¼ cup warm water
  • ¾ cup warm milk
  • ¼ cup granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons butter, softened
  • 2 eggs
  • 3 cups white flour, approximately
  • 1 tablespoon grated lemon rind
  • ½ cup chopped almonds
  • ¾ cup candied fruit

Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice
  • 1-2 tablespoons water

Garnish

  • Candied fruit and nuts

Directions

Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Mix the milk, granulated sugar, salt, butter, and eggs in a large mixing bowl. Add the dissolved yeast, beat thoroughly, and add 1½ cups of the flour, beating until well blended. Cover the bowl and let rise in a warm place for about 1 hour. Add enough of the remaining flour so that the dough is easy to handle. Cover and chill in the refrigerator for about 30 minutes. Turn out onto a lightly floured board and knead with the lemon rind, almonds, and candied fruit for a few minutes. Pat dough into an oval ¼ inch thick. Fold the dough in half lengthwise bringing the upper half not quite to the edge of the lower half and press down along the edge to secure. Place on buttered cookie sheets, cover, and let double in bulk. Preheat oven to 375°F. Bake stollen for 35 minutes. Mix the sugar, lemon juice, and water and glaze the cake while it is still warm. Decorate with garnish of candied fruit and nuts.

VARIATION

Ruth's Coffee Cake (one l0-inch tube cake):

Prepare the dough for Christmas Stollen, omitting the lemon rind, almonds, and candied fruit. Roll it into a long cylinder about 1 inch in diameter. Cut off l-inch pieces and form them into balls. Dip each ball into melted butter and then into a mixture of cinnamon and sugar, using 1 tablespoon cinnamon to ½ cup sugar. Arrange the balls in two layers in a buttered lO-inch tube pan, sprinkling each layer with chopped nuts and/or raisins. Bake in a preheated 350°F oven for 50-60 minutes.


© 1979, 1990, 1996 Fannie Farmer Cookbook Corporation
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and does not include the Garnish.

232kcal (12%)
31mg (3%)
1mg (1%)
38mcg RAE (1%)
85mg
16mg
4g
23g
1g
42g
35mg (12%)
174mg (7%)
2g (12%)
6g (9%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
baked-explorations Baked Explorations
by Matt Lewis
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
martin-yans-china Martin Yan's China
by Martin Yan
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
cook-with-jamie Cook with Jamie
by Jamie Oliver
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?