Christmas Stollen II Recipe - Allrecipes.com
Christmas Stollen II Recipe

Christmas Stollen II

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"This fruity, yeast bread is very addictive. It is good for breakfast, tea time, and after dinner snacks."

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Ingredients Edit and Save

Original recipe makes 1 - 14 inch loaf Change Servings
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Directions

  1. Place the fruit in a bowl with the rum, and soak for at least 1 hour. Sprinkle 1 1/2 tablespoons flour into the fruit, together with the almonds. Stir until the flour is completely absorbed.
  2. In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Let stand for 15 minutes.
  3. Warm the milk until it is lukewarm, and stir in the remaining sugar until it has dissolved. Stir in the almond extract and lemon rind.
  4. Place all but 1/4 cup of the flour in a large bowl with the salt, and make a well in the center. Pour in the yeast mixture, and stir in a little of the flour from the edge of the well. Add egg and the milk and sugar mixture. Beat in softened butter. Mix together to form a dough.
  5. Turn dough onto a floured work surface. Knead, using the rest of the flour, for 15 minutes, or until no longer sticky. Knead in fruit and almonds. Clean and dry the bowl, and brush the inside with 1 tablespoon melted butter. Brush the top of the dough with another 2 teaspoons melted butter or margarine, and place it in the bowl. Cover the dough with a clean cloth. Let rise for 2 hours, or until doubled in size.
  6. Punch down the dough, and let it rest for 10 minutes. Roll it out into a 8 x 12 inch rectangle. Brush with remaining melted butter or margarine. Bring one long side across it, overlapping it in place with seam by about 1 inch. Press the edge gently to keep it in place. With floured hands, taper the ends of the loaf slightly and push the sides gently together to mound it in the center. The finished loaf should be about 3 1/2 inches wide and 14 inches long. Place the loaf on a floured baking sheet, and brush it with any remaining melted butter or margarine. Leave it in a warm place for 1 hour, or until doubled in size.
  7. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until golden and crusty. Cool on a wire rack. Just before serving the stollen, sift the confectioners' sugar over the top.
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Reviews More Reviews

Most Helpful Positive Review
Apr 11, 2003

this was quite an experience for me! i wanted to try the recipe out before i make them as gifts for friends. indeed a great bread but takes a long time to produce just one loaf!

 
Most Helpful Critical Review
Dec 11, 2003

There is something wrong with the amount of fluid - it didn't form a dough, and needed lots more liquid. Also you had salt in the ingredients but didn't mention where to add it in the instructions. The loaf was a bit of a disappointment - I've had much better stollen.

 

9 Ratings

Oct 30, 2003

Total disaster!! Not enough liquid is correct. An expensive recipe that flopped.

 
Feb 14, 2008

It was good but I found it very heavy. Tasty though!!!! Stollen is dense but is not heavy/solid when sliced as I found this recipe to be.

 
Dec 04, 2006

This version of German Stollen is perfect if you want something special to give or serve to someone you love.

 
Mar 15, 2008

I thought it was great. Perhaps humidity is affecting some peoples results. Ithought it was very nice!

 
Dec 01, 2003

I had no problem making this delicious bread -- my family ate it within minutes.

 

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Nutrition

  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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