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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup candied citron
chopped
*
¼ cup angelica
candied
*
½ cup golden raisins
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1 x water
boiling
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8 tablespoons butter
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2 packages yeast, active dry
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1 cup milk
warmed
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1 teaspoon salt
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2 large eggs
slightly beaten
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cup sugar
granulated
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½ teaspoon mace
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¼ teaspoon cardamom seeds
ground
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5 ½ cups all-purpose flour
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¾ cup almonds
chopped, blanched
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2 tablespoons powdered sugar
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Ingredients

Amount Measure Ingredient Features
118 ml candied citron
chopped
*
59 ml angelica
candied
*
118 ml golden raisins
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1 x water
boiling
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1.2E+2 ml butter
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2 packages yeast, active dry
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237 ml milk
warmed
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5 ml salt
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2 large eggs
slightly beaten
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158 ml sugar
granulated
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2.5 ml mace
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1.3 ml cardamom seeds
ground
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1.3 l all-purpose flour
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177 ml almonds
chopped, blanched
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3E+1 ml powdered sugar
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Directions

PREHEAT OVEN TO 350℉ (180℃).

Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand.

Melt the butter and let cool to lukewarm.

Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve.

Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well.

Add 2 cups of the flour and beat vigorously until smooth.

Add 3 more cups flour, 1 cup at a time, beating well after each.

After adding the last cup, beat until the dough holds together in a shaggy ball.

Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky.

Let rest for 10 minutes. Drain the fruits and raisins in a strainer and press firmly to remove excess water. Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic. Add a little more flour as necessary to keep it from being too sticky. Place in a greased bowl, and turn the dough about to coat all surfaces. Cover and let rise until double in bulk. (This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen. ) Punch the dough down and divide in half. Shape and pat each piece into an oval about 10 inches long and 4½ inches at the widest part. Fold almost in half the long way, bringing the upper edge only about ⅔ of the way over, so the bottom edge extends beyond the top. Place the loaves on a greased baking sheet, leaving several inches between them. Cover lightly and let rise for 45 minutes. Bake in a preheated 350℉ (180℃) oven for about 40-to-45 minutes, until nicely browned. Remove from the oven and dust with the confectioners' sugar sprinkled through a sieve, then transfer to racks to cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 110223% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 171mg 57%
Sodium 818mg 34%
Total Carbohydrate 62g 62%
Dietary Fiber 6g 25%
Sugars g
Protein 50g
Vitamin A 19% Vitamin C 1%
Calcium 13% Iron 52%
* based on a 2,000 calorie diet How is this calculated?
 

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