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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: Dessert | Yeast Bread
  • 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
  • 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
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)
  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.
  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.
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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