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Christmas Stollen Recipe

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This recipe for Christmas Stollen, by , is from The Allen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eleanor & Dale Mueller
Added: Sunday, February 24, 2008


1 cup seedless raisins
1 cup (8 oz jar) mixed chopped candied fruit
¼ cup orange juice
¾ cup milk
½ cup sugar
1 tsp salt
1 cup (2 sticks) butter
2 envelopes active dry yeast (or: 2 cakes compressed yeast)
¼ cup very warm water
2 eggs, beaten
1 teaspoon grated lemon rind
5 cups sifted regular flour
1 cup chopped blanched almonds
¼ teaspoon nutmeg
2 tablespoons cinnamon-sugar

1. Combine raisins, candied fruits, and orange juice in a small bowl.
2. Scald milk with sugar, salt, and ½ cup of the butter; cool to lukewarm. Sprinkle or crumble yeast into very warm water in a large bowl. (“Very warm” water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves; then stir in cooled milk mixture, eggs, and lemon rind.
3. Beat in 2 cups of the flour until smooth; stir in fruit mixture, almonds, and nutmeg, then beat in just enough of remaining 3 cups of flour to make a stiff dough. Knead until smooth and elastic on a lightly floured pastry cloth or board, adding only enough flour to keep dough from sticking.
4. Place in a greased large bowl; cover with a clean towel. Let rise in a warm place, away from draft, 2 hours, or until double in bulk
5. Punch dough down; knead a few times; divide in half. Roll each into an oval, 15x9; place on a greased large cookie sheet. Melt remaining ½ cup butter in a small saucepan; brush part over each oval; sprinkle with cinnamon sugar; fold in half lengthwise. Cover; let rise again 1 hour, or until double in bulk. Brush again with part of the remaining melted butter.
6. Bake in moderate oven (350º) 35 minutes, or until golden and loaves give a hollow sound when tapped. While hot, brush with remaining melted butter; cool on wire racks. Glaze with confectioner’s glaze. Mix 1 cup confectioner’s sugar, 2 tablespoons milk, 1 teaspoon butter. Add additional milk if needed to have the consistency of a glaze. Brush over tops of stollen.

Personal Notes:
Personal Notes:
I first made this when Dale and I were newlyweds and living in California. It became a family tradition, and I still make it every Christmas. It freezes well, so you can make it ahead.




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