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German Stollen Recipe
|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs), scalded|
|Sugar||1⁄4 Cup (4 tbs)|
|Ground cardamom||1⁄4 Teaspoon|
|Sifted enriched flour||5 Cup (80 tbs)|
|Seedless raisins||1 Cup (16 tbs)|
|Currants||1⁄2 Cup (8 tbs)|
|Chopped mixed candied fruits||1⁄4 Cup (4 tbs)|
|Grated orange peel||2 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 4209 Calories from Fat 1052
% Daily Value*
Total Fat 120 g184.9%
Saturated Fat 64.9 g324.5%
Trans Fat 0 g
Cholesterol 476 mg
Sodium 2165.8 mg90.2%
Total Carbohydrates 695 g231.6%
Dietary Fiber 38.5 g154%
Sugars 192.2 g
Protein 89 g178.2%
Vitamin A 69% Vitamin C 145.9%
Calcium 56.5% Iron 151.1%
*Based on a 2000 Calorie diet
Melt butter in hot milk; add sugar, salt, and cardamom; cool to lukewarm.
Stir in 2 cups of the flour.
Add egg and beat well.
Stir in softened yeast, fruits, peels, and nuts.
Add remaining flour to make soft dough.
Turn out on lightly floured surface.
Cover and let rest 10 minutes.
Knead 5 to 8 minutes or till smooth and satiny.
Place in lightly greased bowl, turning once to grease surface.
Cover; let rise in warm place till double, about 1 1/2 hours.
Punch down; turn out on lightly floured surface and divide in 3 equal parts.
Cover; let rest 10 minutes.
Roll each part into a 12x7-inch rectangle.
Without stretching dough, fold long side over to within 1 inch of opposite side to make typical stollen shape; seal edges.
Place on greased baking sheets.
Cover, and let rise till almost double, about 30 to 45 minutes.
Bake in moderate oven (375°) 20 to 25 minutes, or till golden brown.
While warm, brush with butter: sift confectioners' sugar over; or glaze as below.