Stollen

Stollen, a festive loaf-shaped German yeast cake filled with candied and dried fruits and nuts, and covered with powdered sugar or icing, is traditionally eaten during the Christmas holiday season.

Stollen

1/2 cup milk 1/3 cup granulated sugar 1 teaspoon salt 1/3 cup butter, room temperature 2 (1/4 ounce) packages Red Star Quick-Rise Dry Yeast 1/2 cup warm water (110°F to 115°F / 45°C) 2 large eggs, room temperature 4 to 4 1/2 cups all-purpose flour 1/2 cup candied cherries, cut in pieces 1/4 cup citron or candied fruit peel, finely cut 1/4 cup golden raisins 1/4 cup slivered almonds Candied cherries, citron, candied fruit peel and almonds for garnish 2 tablespoons butter, room temperature

Scald milk by heating to 180°F (85°C) on stove. Add sugar, salt and butter, stirring to blend. Cool to lukewarm.
In a large bowl, sprinkle yeast over warm water. Let stand about 5 minutes until bubbles form; stir. Add eggs, cooled milk mixture and 2 cups of the flour. Beat by hand or with mixer until smooth, about 100 strokes or 1 minute. Add fruits and nuts; blend for 30 seconds. Add more flour, 1/2 cup at a time, until a soft dough is formed.
Turn dough onto lightly-floured board; knead until smooth, about 3 minutes. Place in buttered bowl, smooth side down; turn dough over. Cover. Let rise in warm place until doubled, about 35 minutes.
Punch down dough. Shape into 1 large or 2 small stollen by patting dough into oval shape(s), pressing out bubbles. (Two ovals will measure about 12 inches long by 6 inches wide) Spread with 2 tablespoons soft butter. Fold in half, lengthwise, and curve into a crescent shape. Press folded edge firmly with heel of hand so stollen will not pop open during baking.
Let rise until doubled, about 20 minutes.
Bake in a 350°F (175°C) oven for 30 to 40 minutes. Cool on a wire rack.
Frost with favorite powdered sugar glaze and decorate with fruits and almonds.

Makes 12 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.