Best Old Fashioned Stollen Recipes

OLD-FASHIONED STOLLEN

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough., Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. oval. Brush with melted butter. Fold 1 long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

OLD-FASHIONED STOLLEN WITH ALMONDS

Steps:

• For sponge:
• Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• For dough:
• Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.
• Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.
• Position rack in lowest third of oven and preheat to 350°F. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)

OLD-FASHIONED CHRISTMAS STOLLEN RECIPE

Steps:

• 1. Scald milk. Add sugar, salt and butter. Cool to lukewarm. 2. Mix yeast with 1 tablespoon sugar until liquid. Add to lukewarm milk. Stir. 3. Add whole eggs and egg yolks. Beat. 4. Add 3 cups flour. Bear well. Cover. 5. Let rise in warm place about 1 1/2 hour or until doubled. 6. Add cardamon, raisins, citron, cherries and enough flour until dough pulls from side of bowl and is no longer sticky to the touch. 7. Knead on lightly floured surface until smooth and satiny. 8. Place in lightly greased bowl. Cover. Let rise about 1 1/2 hours or until doubled in bulk. 9. Divide dough into thirds. Use 1/3 for each stollen. 10. Roll on floured canvas into and 8x10 inch oval. Spread with melted butter. Press down center, fold over lengthwise. 11. Place in shallow greased baking pans or on greased cooky sheets. Brush with melted butter. 12. Let rise about 45 minutes or until doubled in bulk. 13. Bake at 350 degrees about 30 minutes. 14. Frost with Powdered Sugar Icing. Decorate with cherries citron and blanched almonds.

OLD-FASHIONED CHRISTMAS STOLLEN RECIPE

Steps:

• Serves / Yields
• stollens
• Preparation Instructions
• Scald milk. Add sugar, salt and butter. Cool to lukewarm.
• Mix yeast with 1 tablespoon sugar until liquid. Add to lukewarm milk. Stir.
• Add whole eggs and egg yolks. Beat.
• Add 3 cups flour. Bear well. Cover.
• Let rise in warm place about 1 1/2 hour or until doubled.
• Add cardamon, raisins, citron, cherries and enough flour until dough pulls from side of bowl and is no longer sticky to the touch.
• Knead on lightly floured surface until smooth and satiny.
• Place in lightly greased bowl. Cover. Let rise about 1 1/2 hours or until doubled in bulk.
• Divide dough into thirds. Use 1/3 for each stollen.
• Roll on floured canvas into and 8x10 inch oval. Spread with melted butter. Press down center, fold over lengthwise.
• Place in shallow greased baking pans or on greased cooky sheets. Brush with melted butter.
• Let rise about 45 minutes or until doubled in bulk.
• Bake at 350 degrees about 30 minutes.
• Frost with Powdered Sugar Icing. Decorate with cherries citron and blanched almonds.
• Helpful Hints
• *If using Active Dry Yeast follow directions on package.
• As far as I can tell this original recipe came from a Nov 1959 Electric Company Cook Book.

OLD FASHIONED STOLLEN

Steps:

• 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.

OLD FASHIONED STOLLEN

Steps:

• 1. 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. 2. 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. 3. 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. 4. Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it. 5. Bake in preheated oven for 45 minutes.

OLD-FASHIONED STOLLEN

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, salt, cardamom, eggs, egg yolks, remaining 1/2 cup sugar and 2 cups flour; beat until smooth. Stir in the raisins, citron, cherries and enough remaining flour to form a soft dough., Turn out onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch down; divide into thirds. Roll each piece on a floured surface into a 10x6-in. oval. Brush with melted butter. Fold 1 long side over to within 1 in. of the opposite side. Press edges to seal. Place on greased baking sheets. Brush with melted butter. Cover and let rise until doubled, about 45 minutes. , Bake at 375° until lightly browned, about 25 minutes. For icing, combine confectioners' sugar and milk; spread over cooled bread. Decorate with almonds and fruit.

OLD-FASHIONED STOLLEN WITH ALMONDS RECIPE | EPICURIOUS.COM

Steps:

• For sponge:
• Stir 1 1/2 teaspoons lukewarm milk, 1 1/2 teaspoons lukewarm water and 1 1/2 teaspoons sugar in large bowl. Add yeast cake and stir until smooth. Let stand until foamy, about 10 minutes. Add flour and remaining 1 1/3 cups lukewarm milk and mix well. Cover and let sponge rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
• For dough:
• Mix 3 tablespoons flour with raisins, slivered almonds and candied fruit in medium bowl. Using electric mixer, beat unsalted butter and sugar in large bowl until light and fluffy. Beat in eggs, cardamom, vanilla and salt. Beat in sponge. Stir in fruit and nuts. Mix in enough remaining flour 1/2 cup at a time to form slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more flour if very sticky, about 10 minutes.
• Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 1/2 hours.
• Grease heavy large cookie sheet. Punch dough down. Divide dough in half. Pat each half into 10 x 16-inch oval. Fold in half lengthwise; pat gently. Place on prepared sheet. Cover and let rise in warm draft-free area until almost double in volume, about 2 hours.
• Position rack in lowest third of oven and preheat to 350°F. Bake until loaves are golden and sound hollow when tapped on bottom, about 1 hour. Transfer to rack and cool slightly. Serve warm or at room temperature. (Stollen can be prepared up to 1 day ahead. Cool completely. Wrap stollen in plastic and store at room temperature.)