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Stollen

Stollen

Partake in rich holiday traditions of Germany when you make this classic fruit-filled yeast bread.

Ingredients

Stollen

Glaze



Instructions

  1. In large bowl, dissolve yeast in 3/4 cup warm water.
  2. Beat in granulated sugar, the salt, eggs, egg yolk, 1/2 cup butter and 1 3/4 cups of the flour with electric mixer on medium speed 10 minutes, scraping bowl constantly.
  3. Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel. Scrape batter from side of bowl.
  4. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Cover and refrigerate egg white.
  5. Stir down batter by beating about 25 strokes.
  6. Cover tightly and refrigerate at least 8 hours or overnight.
  7. Grease cookie sheet. Place dough on well-floured surface; turn to coat with flour. Divide in half; press each half into 10 x 7-inch oval. Spread with 1 tablespoon butter. Fold ovals lengthwise in half; press only folded edge firmly.
  8. Place on cookie sheet.
  9. Beat egg white and 1 tablespoon water; brush over folded ovals.
  10. Cover and let rise in warm place 45 to 60 minutes or until double.
  11. Heat oven to 375 degrees F. Bake 20 to 25 minutes or until golden brown.
  12. In medium bowl, mix powdered sugar and milk until smooth. Spread glaze over warm stollen.

Yield: 2 loaves (16 slices each)

Do-Ahead: Tuck 1 or 2 of these baked loaves in the freezer for up to 2 months.

Substitution: Not fond of citron? Use chopped dried fruit in its place.

Substitution: Instead of making the glaze, you can sprinkle the top of the stollen with powdered sugar instead.

Nutrition Information: 1 Serving: Calories 135 (Calories from Fat 45 ); Total Fat 5 g (Saturated Fat 2 g); Cholesterol 35 mg; Sodium 70 mg; Total Carbohydrate 20 g (Dietary Fiber 1 g); Protein 3 g

Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 4 %

Exchanges: 1 Starch; 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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