German Christmas Stollen Recipe
This is the best ever German Christmas Stollen I have ever tasted! You have landed in the right place. The popular European German Christmas Stollen which is served as Dessert, is sure to tickle your taste buds. This German Christmas Stollen is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
3/4 c. milk, scalded
1/2 c. sugar
1/2 t. salt
1/4 c. butter or margarine
1/4 c. warm water
1 pkg. yeast
2 3/4 c. unsifted all purpose flour
1/8 t. ground cardamom
1/2 c. seedless raisins
1/4 c. citron, chopped
1/2 c. pecans, chopped
1 T. butter or margarine, melted
Directions
To the scalded milk, stir in sugar, salt and butter.
Cool to lukewarm.
Measure warm water into a large, warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Add lukewarm milk mixture, 2 cups of the flour and cardamom.
Beat until smooth.
Stir in remaining flour, raisins, citron and pecans.
Turn out on lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top.
Cover.
Let rise in a warm place, free from draft, until double in bulk, about 1 hour.
Roll dough into an oblong shape about 1/2-inch thick.
Brush with melted butter.
Fold in half lengthwise.
Place on greased baking sheet.
Cover.
Let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.
Bake in 350° oven about 40 minutes.
Ice with confectioners' sugar frosting.
CONFECTIONERS' SUGAR FROSTING 1 c.confectioners' sugar 1 to 2 T.hot milk or water In a small bowl, add milk or water gradually to sugar.
Blend until mixture is smooth; spread over stollen.
Decorate stollen with candied cherries and nuts if desired.
Cool to lukewarm.
Measure warm water into a large, warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Add lukewarm milk mixture, 2 cups of the flour and cardamom.
Beat until smooth.
Stir in remaining flour, raisins, citron and pecans.
Turn out on lightly floured board and knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top.
Cover.
Let rise in a warm place, free from draft, until double in bulk, about 1 hour.
Roll dough into an oblong shape about 1/2-inch thick.
Brush with melted butter.
Fold in half lengthwise.
Place on greased baking sheet.
Cover.
Let rise in a warm place, free from drafts, until double in bulk, about 45 minutes.
Bake in 350° oven about 40 minutes.
Ice with confectioners' sugar frosting.
CONFECTIONERS' SUGAR FROSTING 1 c.confectioners' sugar 1 to 2 T.hot milk or water In a small bowl, add milk or water gradually to sugar.
Blend until mixture is smooth; spread over stollen.
Decorate stollen with candied cherries and nuts if desired.
