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Christmas Stollen




  1. Dissolve yeast in warm water, in which 2 tsp. sugar has been added. Let stand 10 minutes, then stir well.
  2. Combine milk, margarine, sugar and salt in saucepan. Heat over low heat until margarine is melted; cool to lukewarm.
  3. Add liquid mixture to dissolved yeast.
  4. Beat in eggs and 2 cups flour until smooth
  5. Stir in gradually, additional flour to make a soft dough.
  6. Turn out onto lightly floured board.
  7. Knead until smooth and satiny. About 8 to 10 minutes.
  8. Knead in almonds and fruits.
  9. Place in greased bowl, turn to grease top. Cover with a greased waxed paper.
  10. Let rise in warm and humid place until doubled in bulk about 1-1/2 hours.
  11. Punch down dough. Turn out onto lightly floured board.
  12. Divide dough in half. Roll each piece into 12 x 8 inch oval.
  13. Fold in thirds lengthwise, overlapping folds.
  14. Place on greased baking sheets. Cover and let rise until doubled about 45 minutes.
  15. Bake at 350 degrees F for 20 to 25 minutes or until done.
  16. Remove from baking sheet and cool on wire racks.
  17. Frost with a Confectioners' sugar frosting while warm If desired decorate with whole blanched and candied cherries.

Makes 2 stollens

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