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Christmas Stollen

User Rating 1 Star Rating (1 Review)

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Christmas stollen is a traditional German Christmas bread, similar to other holiday yeast breads, made with dried and candied fruits, nuts, and spices.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 1 package active dry yeast
  • 1/4 cup warm water, about 105 to 110 degrees
  • 1/3 cup butter
  • 3/4 cup milk
  • 1/3 cup granulated sugar
  • 1 teaspoon salt
  • zest of 1 small to medium lemon
  • 2 large eggs, beaten
  • 4 cups all-purpose flour
  • 1/2 cup chopped blanched almonds
  • 1/2 cup chopped mixed candied fruits and peels
  • 1/2 cup raisins or chopped dates
  • melted butter
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Preparation:

In a large mixing bowl, dissolve the yeast in 1/4 cup warm water. Melt the 1/3 cup butter in a small saucepan; add the milk and heat until warm, about 110°. Combine milk mixture with yeast mixture, the 1/3 cup sugar, the salt, lemon zest, eggs, and 2 cups of the flour. Beat on low speed of mixer until blended and smooth. Cover and let rise for about 45 minutes in a warm draft-free place. Stir in the chopped almonds, candied fruits, and raisins or dates. Beat in remaining flour, about 1/3 to 1/2 cup at a time.

Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 to 12 minutes. Divide in half and shape each half into a 12x8-inch oval loaf. Brush each loaf with melted butter; fold lengthwise almost double. Press edges together. Place in a large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled. Bake in a preheated 350° oven for 25 to 30 minutes. Brush loaves with melted butter. Combine remaining 2 tablespoons sugar with the cinnamon and sprinkle over loaves. Cool on rack then wrap tightly and storee in refrigerator or freezer.

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User Reviews

Reviews for this section have been closed.

 1 out of 5
bad recipe, Member transplantedbug

Not only was the recipe over complicated, it was inaccurate. It required six cups of flour to get the smooth and elastic feel. At four the bread was still very sticky. It also required 60 minutes to bake ( like all yeast bread normally do) in the final steps. I would suggest that About.com try their recipes BEFORE they post them. Next time, I will be borrowing my Mother in Law's recipe. It at least works like it supposed to.

4 out of 4 people found this helpful.

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