Stollen was a recipe from my Great Grandma Theiss.  However, my parents adapted the recipe a little.  Instead of using candied fruit, we replaced it with maraschino cherries.  The taste and texture of the cherries was much more appealing than the chewiness and odd taste of candied fruit.

As part of my mom’s QT (Quarterly Treat) Club, I sent a loaf of stollen to her at the beginning of this month.  The second loaf was kept here and enjoyed by us.  I have to admit, as soon as the loaf was slightly cooled, I cut a slice and spread some butter on it and savored every bite.  If I closed my eyes, I would have sworn I was five years old again.

To read the first recipe, click:  Ten Days of Christmas Treats.

Stollen

2014-09-25 04:15:37

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Ingredients

1. 1/2 cup butter
2. 1/2 cup milk
3. 2-1/4 tsp. yeast
4. 1/2 cup warm water
5. 1/4 cup sugar
6. 1 cup raisins
7. 1 egg white
8. 1 tsp. salt
9. 1/2 cup maraschino cherries, chopped and drained on paper towels
10. 1/2 cup slivered almonds
11. 3-1/2 to 4 cups flour

Instructions

1. Combine butter and milk in a small pot over medium heat. When butter is melted, remove from heat, and cool to lukewarm. Place warm water and yeast in stand mixer bowl, stir, and allow to sit for 5 minutes.
2. Add butter/milk mixture, sugar, raisins, egg white, salt, cherries, and almonds. Using dough hook, mix on speed 2 for 30 seconds, or until combined.
3. Gradually add flour, 1 cup at a time, mixing at speed 2, until a stiff dough has formed. Mix on speed 2 for an additional 2 minutes. Place dough in a greased bowl, flipping dough once, to coat with oil.
4. Cover the bowl with a towel, and place in a warm spot to rise until doubled in size, about 1-1/2 to 2 hours.
5. Place dough on a floured surface, and knead for 1 minute. Divide dough into two loaves, and place each in a greased loaf pan.
6. Cover, and allow dough to rise until doubled in size, about 1 to 1-1/2 hours.
7. Preheat oven to 350. Bake loaves for approximately 30 to 35 minutes. Immediately remove from pans, and cool on baking rack.
8. When fully cooled, the loaves can be coated with a powdered sugar-milk glaze, if desired.

By TT

Think Tasty https://www.thinktasty.com/