Holiday Stollen

Holiday Stollen

Print Recipe

Yield

1 loaf 1 loaf

Difficulty

Intermediate Intermediate

Prep Time

0:25 0:25

Bake Time

35 to 45 minutes 35 to 45 minutes

Rise Time

40 to 70 minutes 40 to 70 minutes

Right arrow icon

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.

TRIED THIS RECIPE? Share with our community.

#FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

Yeast 101

Tips & Tricks

Techniques & How‑Tos

you may also like

Whole Wheat Stollen

Hot Cross Buns

Classic Stollen