- 1/2 cup milk
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 1/3 cup butter, room temperature
- 2 packages (1/4 ounces each) 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 for garnish
- 2 tablespoons butter, room temperature
- Scald milk by heating to 180 degrees on stove.
- Add sugar, salt and butter, stirring
to blend. Cool to lukewarm.
- In a large bowl, sprinkle yeast over warm water. Let stand about 5 minutes until
bubbles form; stir.
- 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.
- Add fruits and
nuts; blend for 30 seconds.
- Add more flour, 1/2 cup at a time, until a soft dough
- Turn dough onto lightly-floured board; knead until smooth, about 3 minutes.
in buttered bowl, smooth side down; turn dough over.
- Cover. Let rise in warm place
until doubled, about 35 minutes.
- 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.
- Let rise until doubled, about 20 minutes.
- Bake in a 350 degrees F oven for 30 to 40 minutes.
- Cool on a wire rack.
- Frost with favorite powdered sugar glaze and decorate with
fruits and almonds.
Recipe used with permission from the Wisconsin Milk Marketing Board, Inc.