Christmas Stollen

by Shirley-Ann Pearman Affiliate

Christmas Stollen

Ingredients

1 cup milk

½ cup granulated sugar

1 teaspoon salt

½ cup shortening

2 packages active dry yeast

¼ cup warm water (105 to 115F)

4 ½ cups sifted all-purpose flour

½ teaspoon nutmeg

1 teaspoon cinnamon

½ cup seedless raisins

½ cup diced mixed candied fruit

¼ cup slivered almonds

Frosting

1 cup unsifted confectioners’ sugar

2 tablespoons milk

8 to 10 candied cherries Angelica

Method

1. In large saucepan, heat milk until bubbles from around edge of pan. Remove from heat. Stir in granulated sugar, salt, and shortening; let cool until lukewarm.

2. Sprinkle yeast over warm water in large bowl; stir until dissolved. Then stir in milk mixture. Add 2 cups flour; beat until thoroughly combined and smooth.

3. Cover bowl with damp towel; let dough rise in warm place (85F), free from drafts, until double in bulk – about 30 minutes.

4. Sift remaining flour with nutmeg and cinnamon.

5. Stir raisins, fruit, and almonds into dough. Then stir in flour-spice mixture until well mixed.

6. Turn dough onto lightly floured surface. Knead 10 minutes, or until smooth. Place in greased bowl; cover with damp towel; let rise in warm place until double in bulk – about 1 hour.

7. Punch down. Turn out onto lightly floured surface. Knead 5 minutes. Divide into 2 balls. Place on greased cookie sheets. Cover with damp towel; let rise in warm place until double in bulk – about 1 hour.

8. Meanwhile, preheat oven to 400F.

9. Bake Stollen 10 minutes. Reduce heat to 350F; bake 40 minutes more. Cool on wire rack.

10. Make Frosting: Combine sugar and milk in small bowl until smooth. Frost top of Stollen. Decorate with cherries and buts of angelica.

Stollen was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from McCall CookBook, the chapter on “Yeast Breads”, page 95 edition of between 1950 – 1960s.

PDF Version of Christmas Stollen

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Shirley-Ann Pearman

shirleyannpearman@gmail.com

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