This classic German fruit-studded yeast bread is distinguished by a rich sweet dough spiced with mace.

Source: Family Circle

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Recipe Summary

prep:
30 mins
rise:
3 hrs
bake:
35 mins at 350°
Yield:
3 stollen (8 servings each)
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Ingredients

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Directions

Stollen:
  • Heat milk, water and butter in small saucepan until 120°F on instant-read thermometer.

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  • Whisk 1 1/4 cups flour, the sugar, salt and yeast in large bowl. Add warm milk mixture; beat on medium 2 minutes. Add egg and 1 cup flour; beat on high 2 minutes. Stir in remaining flour until batter is stiff. Transfer to greased bowl; turn to coat. Cover with plastic; let rise in warm place until doubled, 1 1/2 hours.

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  • Combine candied fruit, nuts, raisins, rinds and mace in bowl. Knead fruit mixture into dough.

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  • Divide dough into thirds. On surface, roll third into oval, 10 x 8 inches. Fold in half lengthwise; curve each end slightly. Transfer each to greased baking sheet. Cover with plastic wrap; let rise in warm place until doubled, 1 to 1 1/2 hours. Repeat with remaining dough.

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  • Heat oven to 350°F.

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  • Bake at 350°F for 35 minutes or until bottom of stollen sounds hollow when lightly tapped. Let cool on rack.

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Topping:
  • Brush loaves with melted butter. Sprinkle with granulated sugar. Dust tops with the confectioners' sugar.

Nutrition Facts

219 calories; total fat 8g; saturated fat 3g; cholesterol 23mg; sodium 207mg; carbohydrates 33g; fiber 1g; protein 5g.

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