Stollen
📜 Collection: John B. Collection | ✍️ Attribution: Mae | 📂 Category: Bread A traditional holiday fruit bread filled with raisins, citron, and candied cherries, finished with a sweet confectionery glaze. This classic recipe yields a rich, spiced yeast dough folded and baked to golden perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 30 mins | 2 hours 30 mins | 8 servings |
🔪 Key Equipment
- Mixing bowl
- Saucepan
- Pastry board
- Baking sheet
Ingredients
Dough Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg. | Yeast | Active dry |
| 1/4 c. | Lukewarm water | For dissolving yeast |
| 3/4 c. | Milk | Scaled |
| 2 tbsp. | Shortening | Or butter |
| 1/4 c. | Sugar | Granulated |
| 1 1/2 tsp. | Salt | Fine |
| 1 tsp. | Grated lemon rind | Fresh |
| 2 3/4 c. | Sifted flour | About, plus extra for board |
| 1 | Egg | Beaten |
Fruit and Finish Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 c. | Raisins | Plumped |
| 1/4 c. | Chopped citron | Candied |
| 1/4 c. | Candied cherries | Chopped |
| 2 tbsp. | Butter | Melted |
| As needed | Confectioners sugar icing | For glazing |
Instructions
Step 1: Making the Dough
- Sprinkle 1 pkg. yeast in 1/4 c. lukewarm water, let stand 5 minutes. Stir until smooth.
- Scald 3/4 c. milk. Add 2 tbsp. shortening, 1/4 c. sugar, 1 1/2 tsp. salt, and 1 tsp. grated lemon rind. Cool to lukewarm.
- Sift flour; measure. Add 1 pkg. yeast to milk mixture, add 1 egg, and 1 c. sifted flour. Beat well.
- Add 1/4 c. raisins, 1/4 c. chopped citron, and 1/4 c. candied cherries. Add remaining sifted flour to make a soft dough.
- Turn out lightly on a floured board, and knead in remaining sifted flour until smooth.
Step 2: Shaping and Rising
- Place dough in a greased bowl when smooth; let rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch down dough. Place on board and let rise 10 minutes.
- Roll dough into an oval about 3/4 inch thick. Brush one half of the oval with 2 tbsp. melted butter.
- Fold over like a large parkerhouse roll. Do not press edges tightly together, place on a greased baking sheet.
- Let rise until double in size, about 45 minutes.
Step 3: Baking and Glazing
- Bake in a 350°F oven for about 30 minutes until golden brown and hollow sounding when tapped.
- Lightly frost or glaze with confectioners sugar icing while slightly warm.
💡 Make-Ahead & Storage: The unbaked stollen can be assembled and frozen after shaping, then thawed, risen, and baked as directed.
Original Recipe Scan
