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Classic Stollen

Type: Cheese, Eggs
Courses: Dessert
Serves: 24 people

Recipe Ingredients

5 cups 312g / 11ozAll-purpose flour - (5 to 5 1/2 cups)
1/3 cup 65g / 2.3ozSugar
2   Rapid rise yeast
2 teaspoons 10mlGrated lemon peel
1 1/2 teaspoons 7.5mlGround cardamom
3/4 teaspoon 3.8mlGround mace or ground nutmeg
1/2 teaspoon 2.5mlSalt
1/2 cup 118mlMilk
1/2 cup 118mlWater
1/2 cup 99g / 3.5ozButter or margarine - cut-up
2   Eggs
1   Egg white
3/4 cup 120g / 4.2ozGolden or dark raisins
1/2 cup 73g / 2.6ozFinely chopped candied orange peel
1/2 cup 46g / 1.6ozBlanched slivered almonds - toasted
16   Candied cherry halves - optional
  Powdered sugar

Recipe Instructions

In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in two eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes.

Divide dough in half. Roll each to 12 x 8-inch oval.

Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Lightly beat egg white; brush on loaves. Arrange eight cherry halves, in a row, along bottom edge of each stollen.

Bake at 350F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; cool on wire rack. Sift powdered sugar over stollens.

Castle in the Country Bed and Breakfast, Allegan, Michigan


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