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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

German Stollen Recipe

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This recipe for German Stollen is from Our Family Cookbook , 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!


3/4 c. raisins
1/2 c. mixed candied fruit
1/4 c. currants
3/4 c. apple juice or sweet wine
4 1/2 to 5 c. flour
2 pkg. active dry yeast
1/4 c. sugar
1 tsp. salt
1 c. milk
1/2 c. butter, cubed
2 large eggs
2 T. grated orange rind
1 T. grated lemon rind
1/2 tsp. almond extract
1/2 c. chopped almonds
Confectioners' sugar (optional)
For Glaze:
1 c/ confectioners' sugar
3-4 T. milk

In a large bowl, soak raisins, fruit and currants in apple juice or wine for 1 hr.; drain and set aside.
In a large bowl, combine 1 1/2 c. flour, yeast, sugar and salt. In a small saucepan, heat milk and butter to 120-130 degrees. Add to dry ingredient; beat just until moistened. Add the eggs, rinds and extract; beat until smooth. Stir in the almonds, fruit mixture, and enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic - about 6-8 mins. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm pace until doubled in bulk - about an hour.
Punch dough down; divide in half. Cover and let rest for 10 mins. On a lightly floured surface, roll each half into a 12x8" oval. Fold each long side over to within an inch of the opposite side; press edges lightly to seal. Place on greased baking sheets. cover and let rise until almost doubled - about 30 mins.
Bake at 350 degrees for 25-30 mins. or until golden brown. Cool on wire rack. Dust with confectioners' sugar or combine glaze ingredients and drizzle over loaves.

Number Of Servings:
Number Of Servings:
Depemds on you
Preparation Time:
Preparation Time:
1 1/2 hrs. + rising; 25-30 baking
Personal Notes:
Personal Notes:
Now here's the story. When Dwight and Derek were boys, we had a neighbor in Palo Alto who would always bring us a stollen for Christmas and we would always give then a steamed persimmon pudding in return. When this stopped, we still wanted to have stollen so I started making them and loved doing it; once I lost a ring in the dough while kneading (but found it before the baking!) This is a basic recipe I found this year that I liked. It sounds very precise but it is really amenable to your likes. I don't like citron so I substituted other candied fruits, particularly the red and green cherries that are available at Christmas. I added the wine to the recipe because what I used was some after dinner wine that we had and it worked fine; actually it was darker than the apple juice and I like the effect of that on the bread. And you can add or subtract the additions as your family prefers. Merry Merry Christmas!!!!




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