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Old-Fashioned Stollen With Almonds

Bake some of these for the holidays, too.

Courses: Breads

Recipe Ingredients

1 1/3 cups 315mlLukewarm milk - plus
1 1/2 teaspoons 7.5mlLukewarm milk - (95 to 100 degrees)
1 1/2 teaspoons 7.5mlLukewarm water - (95 to 100 degrees)
1 1/2 teaspoons 7.5mlSugar
1   Fresh yeast cake
2 2/3 cups 166g / 5.9ozAll-purpose flour
3 1/2 cups 218g / 7.7ozAll-purpose flour - plus
3 tablespoons 45mlAll-purpose flour - more or less
1 1/3 cups 213g / 7.5ozRaisins
2/3 cup 61g / 2.2ozBlanched slivered almonds
2/3 cup 97g / 3.4ozChopped candied fruit
1 cup 198g / 7ozUnsalted butter - (2 sticks) - room temperature
1 cup 198g / 7ozSugar
2   Eggs
1 tablespoon 15mlGround cardamom
1 teaspoon 5mlVanilla extract
1/2 teaspoon 2.5mlSalt

Recipe Instructions

For Sponge: Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes.

Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.

For Dough: Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl.

Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.

Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.

Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10- by 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.

Position rack in lowest third of oven and preheat to 350 degrees. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)

This recipe yields 2 loaves.

Bon Appetit, October 1991


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