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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stollen Recipe

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This recipe for Stollen is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 recipe sweet roll dough
1 to 2 c. raisins, or butter and sugar and cinnamon
1 to 2 c. colored candied fruit
1 c. confectioner's sugar
1 to 2 T. warm water, milk or cream
1/2 t. vanilla extract
Directions:
Directions:
After sweet roll dough rises,split it into two sections. Into one section thoroughly knead one half of the raisins. Split the raisin laden dough into three parts, and roll each part into a long thick rope, about 12" long. Join the three ropes at one end and braid them together. Place on a cookie sheet and let rise until doubled. Repeat for second loaf.

Bake in 375º oven 25 to 30 minutes, until brown and done. Bread should sound hollow when you pound on the bottom of this.

Mix confectioner's sugar, warm water and vanilla together and drizzle on warm bread. Sprinkle with the candied fruit and let cool.

For cinnamon version:
Separate the dough into 2 sections. Take one of the sections and separate into three sections. Roll out the dough,, spread with butter and apply the cinnamon and sugar mixture. Roll up into a long rope, about 12" long. Continue with three ropes as above.
Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
This bread is NOT like a German stollen, but more like an Italian Panettone, but braided. It may be a product of the border between Germany and Italy.

 

 

 

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