Posted By: Staff

1 Tablespoon sugar 2 Envelopes of dry yeast 3/4 Cup of lukewarm water 1 1/3 cups of milk 1 1/2 Teaspoons of salt 6 2/3 Cups of flour 3 Egg yolks, beaten 1 Cup of melted butter Grated rind of 1 lemon Grated rind of 1 orange 2 1/2 Cups of finely sliced fruit: Glacé pineapple, cherries, dried lemon peel, figs, currants, raisins (white and dark), citron 1/3 Cup of sherry 1 1/2 Cups of ground browned almonds 1 Teaspoon of vanilla 1 Teaspoon of almond flavoring 1 Cup of light brown sugar Butter Powdered sugar


Let the sugar and yeast dissolve in the lukewarm water. Scald the milk with the salt and when it is lukewarm, mix it with the yeast. Stir in 4 of the cups of flour, set the bowl in a pan of warm water and let the mixture rise 1 1/2 hours. The mixed fruit is best soaked in the sherry several hours so that it does not stick together. Beat the egg yolks until thick and add the melted butter and the grated rinds of the lemon and orange. Mix the 2 2/3 cups flour with the almonds, flavorings and sugar, then combine the three mixtures. Mix them very well and divide in three parts. Knead each part on a floured board 30 seconds, then roll in an oblong shape 12 inches long, brush with a little oil and fold over the long way. Lay them on a large greased, floured cookie sheet large enough to hold all three. Cover with a light cloth and let them rise in a warm place until soft, about 2 hours. They won’t rise very high as they are heavy with fruit. Put the stollen in a moderated oven letting the temperature rise to 375°F. for 15 minutes. Turn down to low for another 30 minutes. Cool the cakes on a rack and while still warm spread thickly with will in foil or wax paper and do not serve for 2 days. Stollen keeps quite a while if kept well wrapped, so that it does not dry out

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