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Prep 1 hr 30 mins
Cook 30 mins
A traditional fruited Christmas Bread. Posted by request. Prep time includes rising times.
Make and share this Christmas Stollen recipe from Food.com.
- 177.44 ml seedless raisin
- 118.29 ml chopped mixed candied fruits and peels (candied fruit cake mix)
- 59.14 ml orange juice
- 1182.95 ml all-purpose flour
- 118.29 ml slivered almonds, chopped
- 59.14 ml sugar
- 29.58 ml grated orange rind
- 14.79 ml grated lemon, rind of
- 4.92 ml salt
- 7.08 g envelope fast rising yeast
- 177.44 ml milk
- 118.29 ml butter or 118.29 ml margarine
- 59.14 ml water
- 2 eggs, at room temperature
- confectioners' sugar (for dusting loaves)
- In small bowl, soak raisins and candied fruits in orange juice.
- Set aside 1 cup flour.
- In large bowl, mix remaining flour, almonds, sugar, orange peel, lemon peel, salt and yeast.
- In small sauce pan, heat milk, butter and water till hot to the touch (about 125°-130°F).
- Stir hot liquids into dry mixture.
- Stir in fruit/orange juice mixture and eggs.
- Mix in only enough reserved flour to make a soft dough.
- Knead dough on lightly floured surface until smooth and elastic (about 8-10 minutes).
- Cover dough and let it rest for 10 minutes.
- Divide dough into 2 pieces, roll each piece into a 10 x 7 inch oval.
- Fold long side of oval over to within 1/2 inch of the opposite side, seal seam.
- Place loaves on a greased baking sheets.
- Cover and let rise in a warm draft free place until doubled in size (about 50-60 minutes).
- Bake at 375°F for 25-30 minutes or until done.
- Remove loaves from baking sheets and cool on wire racks.
- When cool, dust with confectioner's sugar.
I made the stollen this morning, and my husband waited anxiously for it to cool down toally. He told me he missed his mom's stollen bread, and really wanted me to find a recipe for it. I have never made it, but I guess this is it. He rated it 5 stars which he never does. All in all was a very easy recipe to do, maybe a bit time consuming. We still have plenty of candied fruit left, so I guess I will be making more, I think I will make some into mini loaves, and wrap them in pretty cellophane and give as presents. Thanks for posting
I was looking for a stollen like my grandmother Komnick from Manheim made. The taste is incredibly close, the texture is not like what I remember hers was. I beleive she made hers in a loaf pan. However, I am very pleased with this recipe. Because of health issues, I used dried fruits instead of candied fruits, and probably used more than the recipe said ( I did not measure it exactly) and it turned out wondrfully!!!!!
This was the first time I have made a stollen. Took it to church for our 'Stollen Sunday Service' where it was a hit! It is a bit of work but well worth it. I did add extra fruit, which made a difference from the other stollens there. Yummy!