Stollen

Yield: 12 servings

Ingredients

• 1/2 cup milk
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 1/3 cup butter (room temperature)
• 2 (1/4 ounce) packages Red Star Quick-Rise Dry Yeast
• 1/2 cup warm water (110 degrees to 115 degrees F)
• 2 large eggs (room temperature)
• 4 to 4 1/2 cups all-purpose flour
• 1/2 cup candied cherries, cut in pieces
• 1/4 cup citron or candied fruit peel, finely cut
• 1/4 cup golden raisins
• 1/4 cup slivered almonds
• Candied cherries, citron, candied fruit peel and almonds (garnish)
• 2 tablespoons butter (room temperature)

Instructions

1. Scald milk by heating to 180 degrees on stove.
2. Add sugar, salt and butter, stirring to blend. Cool to lukewarm.
3. In a large bowl, sprinkle yeast over warm water. Let stand about 5 minutes until bubbles form; stir.
4. Add eggs, cooled milk mixture and 2 cups of the flour. Beat by hand or with mixer until smooth, about 100 strokes or 1 minute.
5. Add fruits and nuts; blend for 30 seconds.
6. Add more flour, 1/2 cup at a time, until a soft dough is formed.
7. Turn dough onto lightly-floured board; knead until smooth, about 3 minutes.
8. Place in buttered bowl, smooth side down; turn dough over.
9. Cover. Let rise in warm place until doubled, about 35 minutes.
10. Punch down dough. Shape into 1 large or 2 small stollen by patting dough into oval shape(s), pressing out bubbles. (Two ovals will measure about 12 inches long by 6 inches wide) Spread with 2 tablespoons soft butter. Fold in half, lengthwise, and curve into a crescent shape. Press folded edge firmly with heel of hand so stollen will not pop open during baking.
11. Let rise until doubled, about 20 minutes.
12. Bake in a 350 degrees F oven for 30 to 40 minutes.
13. Cool on a wire rack.
14. Frost with favorite powdered sugar glaze and decorate with fruits and almonds.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin