Old Fashioned Stollen

SUBMITTED BY: SASSYCASSYSMOMMY

"My great-grandmother's recipe for stollen, a German Holiday Bread. Most people put frosting on top, but I don't."

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PREP TIME	30 Min
COOK TIME	50 Min
READY IN	4 Hrs 20 Min
Original recipe yield 1 large loaf

SERVINGS

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Servings
USMETRIC

In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place.
Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise.
Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time.
Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it.
Bake in preheated oven for 45 minutes.

Great-grandmother's Notes
It does give a large cake. I make 2 of them and bake it in a big cookie tin. Most people put frosting on top, but I dont. I just love it. There is not much sugar in it. It really does require a little work, because you have to leave it rise three times. I really always put 1 cup raisins in it. Also take 2 cups milk. Then just add a little more flour. As long as you go through the work, might as well make a little more.

Reviewed on Nov. 5, 2006 by andrea

it's not frosting that you put on top, it's powdered sugar with a bit of lemon juice mixed.... MORE

Reviewed on Dec. 5, 2006 by barbriba

Finally someone who bakes a German Stollen like my German Mother (Yes she was born ans raised... MORE

Reviewed on Jul. 20, 2006 by Meg

My whole family liked this bread a lot. It didn't rise as much as I would have liked it to,... MORE

Reviewed on Dec. 14, 2007 by Rebecca Milliner

Made this today for a catering event at work. It was great! I used apricot and dried... MORE

Reviewed on Feb. 8, 2007 by Sweet Apron

Tastes pretty close to my Grandma's recipe. I halved recipe and next time will make whole. A... MORE

Reviewed on Dec. 20, 2007 by eveylive

I have had many different types of stollen, however, this recipe is not for a stollen rather... MORE

	Cooking Level: Intermediate Home Town: Virginia Beach, Virginia, USA Living In: Arlington, Texas, USA
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