Stollen
 
Prep time
Cook time
Total time
 
Old fashioned holiday Stollen filled with candied fruits, raisins, and almonds, and flavored with the rich spice of cardamom and vanilla extract. Stollen is traditionally covered with a thick blanket of powdered sugar, or a sweet powdered sugar icing.
Recipe type: Yeast Bread
Ingredients
Sponge:
  • ⅓ cup warm water (110 to 115 degrees)
  • 1 cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 2 teaspoons granulated sugar
  • 1½ teaspoons salt
  • 1 package active dry yeast
  • 2 cups all-purpose flour
Dough:
  • 1 cup raisins
  • ⅔ cup blanched slivered almonds
  • ⅔ cup candied fruit, chopped
  • ¼ cup candied cherries, chopped
  • 3½ to 4 cups all-purpose flour, divided, plus additional for work surface
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons ground cardamom
  • 2 teaspoons pure vanilla extract
Sugar Topping:
  • About ½ cup confectioners (powdered) sugar
Or
Sugar Icing:
  • 1½ cups confectioners (powdered) sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon pure almond extract
  • 5 to 6 teaspoons milk (preferably whole milk)
  • Candied cherries to decorate (optional)
Instructions
Sponge:
  1. In a medium mixing bowl, combine warm water, warm milk, sugar, salt, and yeast; stir until yeast is dissolved. Let stand until mixture is foamy, about 10 minutes. Add flour, stir until mixture is smooth. Cover bowl and let sponge rise is a warm place until doubled in size, 1 to 2 hours.
Dough:
  1. In a medium bowl, combine raisins, almonds, candied fruit, candied cherries, plus 3 tablespoons flour to keep the fruit from sticking together. Set aside.
  2. In a large bowl, Stir together butter and sugar. Add eggs; beat until thoroughly mixed. Add sponge mixture, cardamom, and vanilla; stir until well mixed. Add fruit mixture, stir until mixed. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  3. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  4. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  5. Prepare two large baking sheets; light grease with shortening.
  6. Punch dough down. Divide dough into thirds; use a third for each Stollen. On a lightly floured board, roll each piece into an 8x10 inch oval. Fold in half lengthwise; place on baking pan. Cover and let Stollens rise is a warm place until doubled in size, 1 to 2 hours.
  7. Preheat oven to 350 degrees F.
  8. Bake: Bake 30 to 45 minutes, or until loaves are a light golden brown and sound hollow when tapped. Remove from oven. Place pan on a wire cooling rack to cool.
Sugar Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of the Stollens with confectioners sugar.
Or
Sugar Icing:
  1. In a small bowl, combine confectioners sugar, vanilla extract, almond extract, and enough milk to make a good spreading consistency. Spread icing onto cooled Stollens. Decorate with candied cherries (optional.)
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Greased Oven Temp: 350° Yield: Three Loaves Storage: Tightly Wrapped, Room Temperature

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Recipe by thebakingpan.com at http://thebakingpan.com/recipes/yeast-breads/stollen/