German Stollen Recipe

How to make it

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• 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.