German Stollen recipe

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Ingredients

8 cups all-purpose flour
3 ounces compressed fresh yeast
1 pinch white sugar
1 tablespoon lukewarm milk
1 ½ cups milk
1 cup unsalted butter
2 tablespoons unsalted butter
1 cup white sugar
2 egg yolks
½ teaspoon salt
1 ¾ cups chopped blanched almonds
1 ¼ cups raisins
6 tablespoons candied lemon peel
6 tablespoons chopped candied orange peel
2 tablespoons melted butter
2 tablespoons confectioners' sugar

Nutrition Info

395.5 calories
carbohydrate: 56.8 g
cholesterol: 43.8 mg
fat: 16.1 g
fiber: 3.1 g
protein: 8 g
saturatedFat: 6.9 g
servingSize: -
sodium: 72.5 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes.

  2. Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted.

  3. Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour.

  4. Line a baking sheet with parchment paper.

  5. Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes.

  6. Preheat oven to 375 degrees F (190 degrees C).

  7. Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.

Recipe Yield

24 servings

Recipe Note

A very traditional stollen that I make every Christmas. This stollen is loaded with dried fruit, candied citrus and orange peel, and almonds.

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