German Stollen

German Stollen is a beautiful and delicious Christmas bread that you can make for your family and friends. While Stollen seems to be a complicated bread to make, I’ve broken down each step so that even bread baking beginners can take part in this favorite Christmas tradition. This recipe for German Stollen makes 3 breads, one for your family and two to offer as gifts.

Prep Time: 2 hours, 30 minutes

Cook Time: 20 minutes

Ingredients:

• 1-1/4 cups milk
• 1/2 cup butter, soft
• 1/4 cup sugar
• 2-1/4 tsp active dry yeast
• 1 tsp salt
• 1 egg
• 1/4 tsp ground cardamom
• 1 cup raisins
• 1/4 cup currants
• 1/4 cup chopped, mixed candied fruit
• 1/4 cup slivered almonds
• 2 tbsp grated orange peel
• 1 tbsp grated lemon peel
• 4-1/2 cups all-purpose flour, about
• .
• 1 cup powdered sugar
• 1/2 tsp butter, soft
• water
• candied fruit

Preparation:

1. In large bowl, mix together milk, butter, sugar, yeast, salt, egg, and cardamom.
   
   
2. Mix in 2 cups flour.
   
   
3. Mix in raisins, currants, candied fruit, almonds, orange peel, and lemon peel.
   
   
4. Mix in the remaining flour until you have a soft dough. You may or may not need as much flour as stated in the recipe.
   
   
5. Turn dough out onto floured board and knead for 8 minutes.
   
   
6. Place dough in greased bowl. Turn dough over so that the dough is greased on both sides. Cover and let rise in warm place for an hour.
   
   
7. Punch down dough and turn out onto floured board. Knead for about 5 minutes.
   
   
8. Divide dough into three equal parts.
   
   
9. Roll each part into a 10 x 6 inch oval. Fold the long side of the oval in half so that the top short edge is about 1 inch in from the bottom short edge.
   
   
10. Place each folded bread onto a greased baking sheet. Cover and let rise for about 40 minutes or until double in size.
    
    
11. Bake at 375 degrees F for 15 to 20 minutes. Remove breads from baking sheets and let cool until warm.
    
    
12. While the bread is still warm, mix together the confectioner’s sugar, butter, and enough water to make a thick icing.
    
    
13. Ice each stollen while it is still warm and top with pieces of candied fruit.

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