Old-Fashioned Christmas Stollen Recipe
Old-Fashioned Christmas Stollen Notes
This is Grandma Erd's recipe that she made for as long as I can remember. The Erd Family would gather at Grandma's house on Tichigan Lake every Christmas Eve, where she would make all those favorite German foods. Santa would come, passing gifts out to all the grandchildren (and there are many), and we would all go home with Christmas Stollen to eat in the morning. Her notes indicated that some years she would make 5 times the recipe (15 stollens). Now I have taken up the tradition of making the stolen. I can really appreciate all the work Grandma did for us year after year for our Christmas Eve celebration and I thank her for all the great memories she gave us.
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 1/2 teaspoons salt
- 3/4 cup butter
- 1 ounce yeast cake*
- 1 tablespoon sugar
- 2 whole eggs
- 2 egg yolks
- 3 cups sifted all purpose flour
- 1/2 teaspoon ground cardamon seed
- 1/2 cup raisins
- 1/2 cup finely cut citron
- 1/2 cup sliced candied cherries
- about 2 2/3 cups sifted all purpose flour
- For the Powdered Sugar Icing
- 1 1/2 cups powdered sugar
- enough cream to make a thick paste
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1. combine all ingredients. Mix until smooth
Serves / Yields
- Scald milk. Add sugar, salt and butter. Cool to lukewarm.
- Mix yeast with 1 tablespoon sugar until liquid. Add to lukewarm milk. Stir.
- Add whole eggs and egg yolks. Beat.
- Add 3 cups flour. Bear well. Cover.
- Let rise in warm place about 1 1/2 hour or until doubled.
- Add cardamon, raisins, citron, cherries and enough flour until dough pulls from side of bowl and is no longer sticky to the touch.
- Knead on lightly floured surface until smooth and satiny.
- Place in lightly greased bowl. Cover. Let rise about 1 1/2 hours or until doubled in bulk.
- Divide dough into thirds. Use 1/3 for each stollen.
- Roll on floured canvas into and 8x10 inch oval. Spread with melted butter. Press down center, fold over lengthwise.
- Place in shallow greased baking pans or on greased cooky sheets. Brush with melted butter.
- Let rise about 45 minutes or until doubled in bulk.
- Bake at 350 degrees about 30 minutes.
- Frost with Powdered Sugar Icing. Decorate with cherries citron and blanched almonds.
*If using Active Dry Yeast follow directions on package.
As far as I can tell this original recipe came from a Nov 1959 Electric Company Cook Book.