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Holiday Stollen

Stollen is a traditional German bread-like cake made with dried fruit and covered with powdered sugar.

Holiday Stollen

Holiday Stollen

difficulty

Intermediate

Yield

1 loaf

Prep Time

0:25

Bake Time

35 to 45 minutes

Rise Time

40 to 70 minutes

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  • difficulty

    Intermediate

  • Yield

    1 loaf

  • Prep Time

    0:25

  • Bake Time

    35 to 45 minutes

  • Rise Time

    40 to 70 minutes

Ingredients

  • 2 to 2-1/4 cups bread flour
  • 1/4 cup sugar
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon ground cardamon
  • 1/2 teaspoon freshly grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter or margarine, cut into chunks
  • 1/4 cup water
  • 2 teaspoons milk
  • 2 eggs, divided
  • 1 teaspoon pure almond extract
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons dried cranberries OR cherries
  • 2 tablespoons golden raisins OR chopped dried candied pineapple
  • Powdered sugar

Directions

  1. Combine 1 cup flour, sugar, undissolved yeast, cardamom, lemon peel, salt and nutmeg in a large mixer bowl. Heat butter, water and milk until very warm (120°F to 130°F); stir into flour mixture. Stir in 1 egg, 1 egg yolk (reserve 1 egg white), almond extract 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 10 minutes.
  2. Knead in almonds and fruits (dough may be slightly sticky). Roll to 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; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
  3. Lightly beat reserved egg white; brush on dough. Bake at 350°F for 35 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top.
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Holiday Stollen

  • Difficulty: Intermediate
  • Yield: 1 loaf
  • Prep Time: 0:25
  • Bake Time: 35 to 45 minutes
  • Rise Time: 40 to 70 minutes

Ingredients

  • 2 to 2-1/4 cups bread flour
  • 1/4 cup sugar
  • 1 (2-1/4/ tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon ground cardamon
  • 1/2 teaspoon freshly grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup butter or margarine cut into chunks
  • 1/4 cup water
  • 2 teaspoons milk
  • 2 eggs divided
  • 1 teaspoon pure almond extract
  • 1/4 cup slivered almonds toasted
  • 2 tablespoons dried cranberries OR cherries
  • 2 tablespoons golden raisins OR chopped dried candied pineapple
  • Powdered sugar

Directions

  • Combine 1 cup flour, sugar, undissolved yeast, cardamom, lemon peel, salt and nutmeg in a large mixer bowl. Heat butter, water and milk until very warm (120°F to 130°F); stir into flour mixture. Stir in 1 egg, 1 egg yolk (reserve 1 egg white), almond extract 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 10 minutes.
  • Knead in almonds and fruits (dough may be slightly sticky). Roll to 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; pinch to seal. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
  • Lightly beat reserved egg white; brush on dough. Bake at 350°F for 35 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pan; cool on wire rack. Sift powdered sugar over top.