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Traditional Stollen

Total Time

Prep: 30 min. + rising Bake: 25 min.

Makes

2 loaves

This recipe came from my grandmother and was originally written in German. It is one of my favorite treat at the holidays.—Jessie Barnes, Atchison, Kansas
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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 1-1/2 teaspoons grated lemon zest
  • 1/2 teaspoon salt
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • 3/4 cup raisins
  • 1/2 cup mixed candied fruit
  • 1/2 cup chopped almonds
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons 2% milk

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.
  4. Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.

Nutrition Facts

1 piece: 244 calories, 8g fat (4g saturated fat), 35mg cholesterol, 75mg sodium, 40g carbohydrate (18g sugars, 2g fiber), 4g protein.

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