Sunday, July 31, 2016


Stollen ... is a German bread made with candied or dried fruit, traditionally around Christmas-time.  My mom often made Stollen for the Christmas season, and I could never get enough of the stuff.  I asked her once why she made a traditional German bread, and she said “In my Scotch family, this was our tradition!  The Germans must have stolen it from us!”  My mother would never have stooped to a pun, so I'm sure that one was unintentional.  The name “stollen” is itself German, so I'm not sure how my mom could believe it was actually of Scotch origin :)  In any case, here's her recipe for her delicious stollen:

1/4 c warm water
2 pkg yeast
pinch ground ginger
1 3/4 c milk
1 1/2 c sugar
3 eggs
1 c butter
1 box raisins
1 c walnuts chopped
grated rind 1 lemon
candied orange rind
candied lemon rind
candied pineapple
candied cherries chopped
1 1/2 t salt
1/2 t ground nutmeg
1 t lemon zest
about 7 - 8 c flour

Mix yeast with warm water and tiny amount ginger and tiny amount sugar let stand until dissolved.

Scald milk and pour over butter into a large mixing bowl. Add sugar, salt and cool until just warm. Mix in dissolved yeast, add eggs and beat well. Add other ingredients and enough flour (at slow speed on mixer) to make a medium firm dough.

Cover and let rise until doubled. Punch down and let rise again. Form into 3 long loaves - press rolling pin length wise and fold over narrow side to middle, making a kind of pocket.

Set on greased cookie sheets. Cover and let rise until doubled.

Bake at 350% oven for 45 min to 1 hour. Remove and put on racks to cool. While still warm, put lemon juice and confectioner sugar icing on top and garnish with whole candied cherries.

1 comment:

  1. I got my recipe from friends in Germany. It's similar. I make it twice a year for family and friends, BUT, (not particularly liking candied fruit), I substitute dates and craisins and dried apricots (or whatever) for the candied stuff.