German Christmas Bread (Stollen)

My mom used to make stollen each year for the holiday. I haven't made it in a long time, but this year, being a bit more homesick for family and friends in the USA, I decided to make it again.

I found a great recipe at (Old Fashiioned Stollen) Below is my rendition of this recipe. This recipe calls for three risings, but it is excellent and well worth the effort! I put frosting on top, too!!! YUM!!!!!!


* 1 1/2 cups milk (or 1 1/2 cups water and 6 T milk powder) * 1/2 cup sugar * 1 1/2 teaspoons salt * 2 teaspoons lemon flavouring or pineapple flavouring * 3/4 cup butter * 1 (.25 ounce) envelope active dry yeast (or 1 T yeast) * 1 teaspoon white sugar * 1/4 cup warm water * 2 eggs * 2 egg yolks * 5 2/3 cups all-purpose flour * 1 cup raisins I've been adding one cup candied fruit like my mom used to add, along with one cup of raisins. I've been leaving out the nuts - they are expensive here) * 1/2 cup chopped nuts * 1 egg, beaten


1. In a small saucepan, heat milk until hot, but not boiling; mix in 1/2 cup sugar, salt, lemon zest, and butter. Remove from heat, and cool slightly. In a small bowl, mix together yeast, 1 teaspoon sugar, and 1/4 cup water; stir into milk. Beat in 2 eggs and egg yolks. Mix in 3 cups flour. Cover, and let rise in a warm place. 2. Mix in the raisins and nuts. Gradually mix in enough of the remaining flour to form a soft dough. Place dough in a well-oiled bowl, cover, and set aside to rise. 3. Divide dough into 3 balls. Roll each ball out into a thick log, braid, and tuck the ends under. Place on a large cookie sheet, and set aside to rise one more time. 4. Preheat oven to 350 degrees F (175 degrees C). Brush beaten egg over the dough. It gives a shine to it. 5. Bake in preheated oven for 45 minutes.