Ready Reference Historic Recipe File--German Stollen

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This holiday season, celebrate Milwaukee's German heritage by making stollen for family and friends. Stollen is a sweet yeast bread with raisins, nuts, and candied fruit typically served during German Christmas celebrations.


Try this recipe from the December 12, 1973 edition of the Milwaukee Journal:

German Stollen

1 1/2 cups milk
1/2 cup sugar
1 1/2 teaspoons salt
3/4 cup butter (1 1/2 sticks)
1 ounce yeast dissolved in 1 tablespoon sugar (this liquefies when stirred)
2 whole eggs plus 2 egg yolks
6 cups flour
1/2 teaspoon ground cardamom seed
1/2 cup white raisins
1/2 cup glazed cherries
1 cup finely chopped assorted candied fruit
melted butter for glazing
candied cherry halves and coarsely chopped walnuts for decorating
frosting (see below)

Scald milk. Add sugar, salt and butter. Cool to lukewarm. Add yeast mixture and 2 whole eggs and 2 egg yolks. Beat very well. Add three cups of the flour and beat again. Add remaining flour, cardamom, raisins, cherries, candied fruit, and beat again. Place in large, greased bowl and cover tightly. Refrigerate overnight.

Punch down dough on a floured board and divide into thirds. Roll each piece into 10 inch oval and spread with melted butter. Press each piece down center and fold lengthwise. Brush top with melted butter. Let rise until double, about 1 or 2 hours. Bake on greased cookie sheet at 350 degrees for 30 minutes. Frost while warm. Decorate with candied cherry halves and chopped walnuts.


1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
enough light cream to make a light paste

Mix all until smooth

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