Stollen

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


Ingredients

Stollen

  • 1package regular or quick active dry yeast
  • 3/4cup warm water (105°F to 115°F)
  • 1/2cup granulated sugar
  • 1/2teaspoon salt
  • 3eggs
  • 1egg, separated
  • 1/2cup butter or margarine, softened
  • 3 1/2cups Gold Medal™ all-purpose flour or Better for Bread™ flour
  • 1/2cup blanched almonds
  • 1/4cup chopped candied citron
  • 1/4cup chopped candied cherries, if desired
  • 1/4cup raisins
  • 1tablespoon grated lemon peel
  • 1tablespoon butter or margarine, softened
  • 1tablespoon water

Glaze

  • 1 1/3cups powdered sugar
  • 2tablespoons milk

  • Steps

    • 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.

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