The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Christmas Breads--Stollen

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gardener-cook Joan's picture
gardener-cook Joan

Christmas Breads--Stollen

My German grandma Americanized this recipe to fit her family's tastes.  I still make it each year to keep the family taraditions  alive.  It is a basic Sweet Yeast Dough.

1 and 1/4 cups milk, heated to 100 degrees F

1/2 cup of melted butter          1/2 tsp. salt

1/2 cup granulated sugar         1 egg, beaten

Slightly less than 1 tablespoon yeast     6-7 cups of bread flour

Method:   Place milk, butter, egg salt and sugar in a large bowl.  Mix to combine.  Add yeast and 6 cups of flour.  Place on floured surface and begin to knead.  Knead until dough is smooth but still rather soft.  Add additional flour as you knead.  It may take  more than 7 cups.  Place dough in buttered bowl and cover with plastic wrap or soft cloth.  Let rise until doubled in bulk.  Punch dough down and place on floured surface.  Cover with soft cloth and let rest for 10 minutes.  Cut dough in half and pat or roll each half into an oval.  Sprinkle surface with cinnamon and then place candied cherries, pineapple and whole pecans all over the surface.  Roll up tightly and form a crescent shape and place on buttered cookie sheet.  Let rise again until doubled.  Bake at 375 degrees F for 30-35 minutes.  check for doneness by tapping the bottom; if it sounds hollow, it is done.