The Cool House: Stollen

Wednesday, December 12, 2007


This afternoon I made Stollen, a non-traditional recipe* without marzipan or glacé cherries, which I hate.

I was going for just one loaf but I could see by the amount of risen dough that this was going to deliver many loaves.

In the end I shaped it into five equal amounts, one to eat now and the rest to be frozen or given away.

I glazed them with lemon icing, which made them shiny, but I think I'll give them another coat when they cool down so that it will look more like snow on top.


1 1/2 cups milk
1/2 cup white sugar
1 1/2 sticks butter
1/2 teaspoon salt
3 eggs
5 cups all-purpose flour
2 pkgs dried yeast
1/2 teaspoon ground cardamom
1/2 cup raisins
1/2 cup candied golden raisins
1/2 cup candied citrus peel
1/2 cup slivered almonds

1 cup sifted confectioner's sugar
I tblsp lemon juice

Heat milk until almost to hot to touch. Add sugar, butter, and salt, and cool to lukewarm. Add 2 whole eggs, and 2 yolks. Mix.
Add to flour and yeast. Mix, knead (I use a mixer with a dough hook) and let rise until doubled in size.
Mix in cardamom, raisins, peel, and almonds. Knead. Cover and let rise again.
When risen, cut into 4 pieces. Roll each into an oval, fold in half lengthwise, butter all over. Put on greased baking sheet, cover, and let rise until doubled.
Bake at 375 degrees F for 25 minutes.
Remove to rack. While still warm mix confectioner's sugar with lemon juice and spread over Stollen.

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