Christmas Stollen

Christmas Stollen is made from a sweet dough that is rich in butter and eggs and is a delicious gift for the holiday season! Check out the Coffee Cake recipe that follows.

1 package dry yeast

1/4 cup warm water

1/4 cup warm milk

1/4 cup granulated sugar

1 tsp. salt

4 Tbsp. butter, softened

2 eggs

3 cups white flour

1 Tbsp. grated lemon rind

1/2 cup chopped almonds

3/4 cup candied fruit


1 cup powdered sugar

2 Tbsp. lemon juice

1-2 Tbsp. water

Garnish: candied fruit and nuts

Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Mix the milk, granulated sugar, salt, butter and eggs in a large mixing bowl. Add the dissolved yeast, beat thoroughly and add 1 1/2 cups flour, beating until well blended. Cover the bowl and let rise in a warm place for about 1 hour. Add enough of the remaining flour so that the dough is easy to handle. Cover and chill in the refrigerator for about 30 minutes. Turn onto a lightly floured surface and knead with the lemon rind, almonds and candied fruit for a few minutes. Pat dough into an oval 1/4 inch thick. Fold the dough in half lengthwise bringing the upper half not quite to the edge of the lower half and press down along the edge to secure. Place on buttered baking sheets, cover, and let double in size. Preheat oven to 375 degrees. Bake for 35 minutes. Mix the sugar, lemon juice, and water and glaze the cake while it is still warm. Decorate with garnish of candied fruit and nuts.

Yield: 1 14 inch stollen

Coffee Cake:

Prepare the dough for Christmas Stollen, omitting the lemon rind, almonds and candied fruit. Roll into a long cylinder about 1 inch in diameter. Cut off 1 inch pieces and form them into balls. Dip each ball into melted butter and then into a mixture of cinnamon and sugar, using 1 tablespoon cinnamon to 1/2 cup sugar. Arrange the balls in two layers in a buttered 10 inch tube pan, sprinkling each layer with chopped nuts and or raisins. Bake in a preheated 350 degree oven for 50-60 minutes.



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