It was Stollen

So a very long overdue post for Christmas — part one: Stollen

This is my great Aunt Esther’s Stollen recipe.  She was from the German part of the family, so this comes from Germany, by way of America.  I know most Europeans like marzipan in their stollen, but we never used it, so this is the traditional version for me.

Stollen (2 large)
1 c. warm water
1 1/3 package yeast
½ c + 2 Tbsp sugar
½ tsp salt
4 eggs
½ c. + 2 Tbsp butter
4 ½ c. + 2 Tbsp flour
½ c. + 2 Tbsp almonds
½ c. dark raisins
½ c. light raisins or sultanas
1 Tbsp grated lemon and/or orange peel

Measure water into large mixing bowl.  Sprinkle on yeast and stir.  Add sugar, salt, eggs, soft butter and ½ flour.  Beat 10 minutes on medium speed (or by hand).  Blend in remaining flour, fruits and almonds.  Cover tightly.  Let double, then stir down and refrigerate (overnight if possible).  Punch down and divide in half.  Shape each ½ into loaf (oval).  Put on cookie sheet.  Brush with melted butter and fold over nearly in half and press edges down.  Let rise to double.  Bake at 375 for about 20 minutes, then turn down to 350 and bake about 10 more minutes.  Glaze with milk and sugar icing.

Glaze:
Icing sugar
Warm milk
Mix to the consistency of double cream, and drizzle on stollen while warm.

Tasty:

Stollen

Holly

Holly

Holly is the (founding) President of the Gothic Valley WI. Holly loves to bake and is usually working on GVWI business or waxing lyrical about her love for London.

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