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This recipe for GERMAN STOLLEN, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Judith Beck


1 Tbsp dry yeast
cup water
cup butter
1 cup scalded milk
cup sugar
1 tsp salt
tsp cardamom
4 - 5 cups sifted flour
1 egg
1 cup golden raisins
cup currants
cup chopped mixed candied fruits
2 Tbsps grated orange peel
1 Tbsp grated lemon peel
cup coarsely ground blanced almonds

2 cups sifted powderd sugar
cup hot water
1 tsp melted butter

Preheat oven to 375
Grease 3 baking sheets

Soften yeast in cup warm water.

Melt butter in hot milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of flour. Add egg and beat well.
Stir in softened yeast, fruits, peels and nuts.
Add remaining flour to make a soft dough. Turn our on lightly floured surface.
Cover and let rest for 10 minutes. Knead 5 - 8 minutes or till smooth and satiny.

Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double, about 1 hours.
Punch down; turn out on lightly floured surface and divid into 3 equal parts.
Cover and let rest 10 minutes.
Roll each part into 12 x 7 inch rectangle.
Without stretching dough, fold long side over to within 1 inch of opposite side to make typical stollen shape; seal edges.
Place on greased baking sheets.
Cover and let rise till almost double, about 30 - 45 minutes.
Bake for 20 - 25 minutes or until golden brown.
While warm, brush with glaze.

Combine powdered sugar, water and melted butter. Stir till it forms a thin frosting.

Personal Notes:
Personal Notes:
I remember Kathryn making this bread just before Christmas. She'd save one for out Christmas morning and give the other to neighbors or friends.




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