Traditional Stollen

Name: Traditional Stollen
Ingredients: 1 package (1/4 ounce) active dry yeast; 2 tablespoons warm water (110° to 115°); 1 cup warm 2% milk (110° to 115°); 3/4 cup butter, softened; 1/2 cup sugar; 2 large eggs, lightly beaten; 1-1/2 teaspoons grated lemon zest; 1/2 teaspoon salt; 4-3/4 to 5-1/4 cups all-purpose flour; 3/4 cup raisins; 1/2 cup mixed candied fruit; 1/2 cup chopped almonds; 1-1/2 cups confectioners' sugar; 2 to 3 tablespoons 2% milk

14 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup butter, softened
1/2 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons grated lemon zest
1/2 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
3/4 cup raisins
1/2 cup mixed candied fruit
1/2 cup chopped almonds
1-1/2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon zest, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3

Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12x7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased
4

; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.
5

Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen.