Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand.
  • Melt the butter and let cool to lukewarm.
  • Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve.
  • Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well.
  • Add 2 cups of the flour and beat vigorously until smooth.
  • Add 3 more cups flour, 1 cup at a time, beating well after each.
  • After adding the last cup, beat until the dough holds together in a shaggy ball.
  • Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky.
  • Let rest for 10 minutes.
  • Drain the fruits and raisins in a strainer and press firmly to remove
  • excess water.
  • Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic.
  • Add a little more flour as necessary to keep it from being too sticky.
  • Place in a greased bowl, and turn the dough about to coat all surfaces.
  • Cover and let rise until double in bulk. (This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen.)
  • Punch the dough down and divide in half.
  • Shape and pat each piece into an oval about 10 inches long and 4-1/2 inches at the widest part.
  • Fold almost in half the long way, bringing the upper edge only about 2/3 of the way over, so the bottom edge extends beyond the top.
  • Place the loaves on a greased baking sheet, leaving several inches
  • between them.
  • Cover lightly and let rise for 45 minutes.
  • Bake in a preheated 350F oven for about 40 - 45 minutes, until nicely browned.
  • Remove from the oven and transfer to racks to cool.
  • Allow the Stollen to cool before dusting with confectioners' sugar sprinkled through a sieve.

Reviews & Comments 6

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • carmenperez 5 years ago
    Cant wait to try
    TY hunny!!
    Was this review helpful? Yes Flag
  • pyseas 6 years ago
    My aunt & uncle used to bring me a loaf every year from an old world candy shop in the foothills. I can't tell you how delicious it is when you slice off a piece and toast it, spread just a tad bit of butter and eat it while it's still warm.
    Was this review helpful? Yes Flag
  • lor 6 years ago
    Hahahahahaha... good one. I never put the 2 together lol
    Was this review helpful? Yes Flag
    " It was excellent "
    mystic_river1 ate it and said...
    I don't know who "stollen' it but I am stealing it back! Good post ty
    Was this review helpful? Yes Flag
  • lor 6 years ago
    Hi Mary, and good question.
    "The French make candied angelica stems by immersing them in increasing concentrations of sugar for days. You'll find angelica in many chopped candied fruit mixes - they make the green part. But the whole stem is relatively rare to find and few dishes use it."
    It is not something that is readily available but I do remember my mother using it in her baking many years ago. I substitute slivered candied ginger for angelica. I hope this has helped.
    Lor
    Was this review helpful? Yes Flag
  • maryelizlawson 6 years ago
    What is angelica?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes