The second stollen recipe in this binder. The first is here: Christmas Stollen. There’s a little discussion of the history of the recipe there, so if you’re interested, peek there and I’ll meet you back here…
All stollen is Christmas stollen, really, given is history. This recipe seems aware of that, garnishing with green and red cherries.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Stollen
2 pkgs. dry yeast
1/3 c. sugar
1/2 c. lukewarm water
1/2 c. scalded milk
4 1/2 to 5 c. sifted flour
2 eggs, well beaten
1/3 c. honey
1/3 c. melted butter
1 c. mixed candied fruits and peels
1 c. golden raisins
1/2 c. chopped nuts
Milk
Confectioners sugar
1/4 tsp. vanilla extract
Pecan halves
Mix yeast, sugar, and water. Let stand 10 minutes. Cool scalded milk to lukewarm. Add yeast mixture, salt, and 2 cups flour; beat thoroughly; cover, and let stand in a warm place till sponge is full of bubbles.
Add eggs, honey, butter and remaining flour; mix thoroughly. Knead on lightly floured board until smooth and elastic, about 10 minutes. Put in greased large bowl and let rise till double in bulk. Punch dough down and put on a board; sprinkle with candied fruits, raisins and chopped nuts. Knead into dough.
I made this into four small loaves and baked at 350 degrees about 25 minutes. When cool, make a confectioners sugar icing and garnish with green and red cherries and nuts. This makes a very good stollen, but it might be better if the mixed fruits did not contain citron.