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My review
Old Fashioned Stollen
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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Ingredients
4 h 20 m servings 234 calsOriginal recipe yields 24 servings (1 large loaf)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- 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.
Nutrition Facts
Per Serving: 234 calories; 9 g fat; 33.6 g carbohydrates; 5.3 g protein; 57 mg cholesterol; 203 mg sodium. Full nutrition
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Reviews
Read all reviews 1720 Ratings
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Most helpful positive review
2/8/2007
Tastes pretty close to my Grandma's recipe. I halved recipe and next time will make whole. A powdered sugar glaze drizzled over is a nice touch. EDIT: Well, I made it for Christmas for the who...
Most helpful critical review
12/20/2007
I have had many different types of stollen, however, this recipe is not for a stollen rather more a Raisin Bread or Breakfast bread. Stollen has more ingredients and is coated in Powder sugar. T...
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2/8/2007
Tastes pretty close to my Grandma's recipe. I halved recipe and next time will make whole. A powdered sugar glaze drizzled over is a nice touch. EDIT: Well, I made it for Christmas for the who...
12/5/2006
Finally someone who bakes a German Stollen like my German Mother (Yes she was born ans raised in Germany) taught me. I've had discussion with people who tried to tell me it wasn't authentic. B...
12/20/2007
I have had many different types of stollen, however, this recipe is not for a stollen rather more a Raisin Bread or Breakfast bread. Stollen has more ingredients and is coated in Powder sugar. T...
2/4/2009
My husband's parents are immigrants from Germany. They have a tradition of making Stollen and delivering it to all the neighbors on Christmas Eve. My husband always wants to do the same. My m...
12/14/2007
Made this today for a catering event at work. It was great! I used apricot and dried cranberry's since that was the only dried fruit I had. Many compliments. I will use this recipe again. Thank ...
11/5/2006
it's not frosting that you put on top, it's powdered sugar with a bit of lemon juice mixed. And it's just a very thin layer which makes it just right.
11/14/2009
The taste was very good, however, since it had only 1 envelope for over 5 cups of flour it did not raise much. Rule of thumb is 1 envelope for 3 cups of flour. I added cardamom 1/2 tsp. The l...
4/12/2009
Wonderful stollen, just like my Germany grandma used to make...just the right amount of subtle flavors. It makes a HUGE loaf...next time I will make two smaller loaves rather than one.