Quantcast
Recipe for Grandma Baker's Christmas Stollen | Almanac.com

Order Your Almanac Today!

Grandma Baker's Christmas Stollen

Yield
2 loaves
Category
Bread
Course
Breakfast & Brunches
Occasions
Christmas
Credit
Dorothy L. Church, Dover, New Hampshire
Sources
Yankee Magazine

Grandma Baker's Christmas Stollen
Print Friendly and PDF

This recipe for stollen (German Christmas Bread) came down through my husband’s family from his Grandma Baker, who probably had it handed down to her from her German ancestors.

In our family, while I tend to other Christmas chores, my husband bakes these Christmas stollens, which we contribute to local church fairs and to our friends and neighbors. — Dorothy L. Church, Dover, New Hampshire

Ingredients
Bread:
3 cups milk
3/4 cup sugar
1 teaspoon salt
3 tablespoons (3 packages) dry yeast
11 cups flour
1 cup butter (2 sticks)
5 eggs
1 cup golden raisins, plumped
1/2 cup candied fruits, plumped
1/2 pound ground almonds
1 tablespoon grated lemon rind
2 teaspoons cardamom
1/4 teaspoon nutmeg
Topping:
4 tablespoons melted butter
2 tablespoons sugar
1/2 teaspoon cinnamon
Instructions

Scald the milk. Add sugar and salt. Cool to lukewarm. Add yeast and 6 cups of the flour; mix well. Cover; let rise until double in volume. Cut the butter into the remaining 5 cups of flour, then add eggs, fruit, nuts, lemon rind, and spices. Combine both flour mixtures; mix to a soft dough. Place on a lightly floured surface and knead until smooth. Let dough rise in a greased bowl until doubled in bulk. Butter top of dough and cover. Preheat oven to 375 degrees. Punch down the dough, divide it into five portions, and shape the pieces into plain or braided loaves. Combine topping ingredients and sprinkle over the loaves. Bake 20 to 25 minutes for braided loaves, 40 to 45 minutes in loaf pans.

More Like This

Comments