Stollen

Partake in rich holiday traditions of Germany when you make this classic fruit-filled yeast bread. ...MORE+ LESS-

package regular or quick active dry yeast

3/4

cup warm water (105°F to 115°F)

1/2

cup granulated sugar

1/2

teaspoon salt

eggs

egg, separated

1/2

cup butter or margarine, softened

3 1/2

cups Gold Medal™ all-purpose flour or Better for Bread™ flour

1/2

cup blanched almonds

1/4

cup chopped candied citron

1/4

cup chopped candied cherries, if desired

1/4

cup raisins

tablespoon grated lemon peel

tablespoon butter or margarine, softened

tablespoon water

Glaze

1 1/3

cups powdered sugar

tablespoons milk

Hide Images

1

In large bowl, dissolve yeast in 3/4 cup warm water. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.
2

Stir down batter by beating about 25 strokes. Cover tightly and refrigerate at least 8 hours or overnight.
3

Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10x7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly. Place on cookie sheet. Beat egg white and 1 tablespoon water; brush over folded ovals. Cover and let rise in warm place 45 to 60 minutes or until double.
4

Heat oven to 375°F. Bake 20 to 25 minutes or until golden brown.
5

In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.

Tuck 1 or 2 of these baked loaves in the freezer for up to 2 months.
Not fond of citron? Use chopped dried fruit in its place.
Instead of making the glaze, you can sprinkle the top of the stollen with powdered sugar instead.