Whether you call it Fruity Holiday Stollen or Fruity Christmas Stollen, this recipe is a keeper.
Trivia:According to Wikipedia, stollen is a traditional German cake, usually eaten during the Christmas season, when called Weihnachtsstollen or Christstollen.
Fruity Holiday Stollen Recipe
1 package dry yeast
1/4 cup water, heated to lukewarm
3/4 cup milk that you have scalded and allowed to cool to lukewarm
1/4 cup sugar
1 teaspoon of salt
1/4 cup of butter (first amount)
3/4 cup of almonds that have been slivered and blanched
1/4 cup of walnuts, chopped
1/4 cup of candied lemon peel
1/4 cup of candied orange peel
1 cup raisins, seedless
1 tablespoon of lemon rind, grated
3 cups flour
2 tablespoons of butter, melted (second amount)
3/4 cup of icing sugar
1 tablespoon of vanilla extract
Candied cherries and blanched almonds (sliced) to decorate the top
2 cups of icing sugar
Almond extract, enough as you like
In a bowl, mix the yeast, lukewarm water and 1 teaspoon of sugar. Let this soak for ten minutes.
Add the lukewarm milk, sugar, salt, egg, butter, slivered almonds, nuts, lemon and orange peels, raisins, lemon rind and 1 1/2 cups of flour. Stir this together well and then beat until the dough is smooth.
Add as much of the remaining flour as you need in order to make a semi-firm dough. Flour a kneading surface and place the dough on this surface. Knead for approximately ten minutes, or until the dough is smooth and elastic. Place this in a greased or oiled bowl. Brush some of the melted butter over the top of your fruity holiday stollen dough. Cover and allow to rise until it doubles in size. This usually takes about two hours.
Punch this down, turn out on a surface and roll the dough into an oval shape that is about 12 inches by 8 inches. Spread a little more melted butter over the surface.
Fold this rolled dough in half lengthwise and form it into a crescent shape. Push the edges together firmly.
Spray a cookie sheet. Place the crescent shaped stollen dough onto the sheet and brush again with melted butter. Allow it to rise for about 45 minutes. The dough should double in bulk again.
Preheat the oven to 375°F.
Bake the fruity holiday stollen until it is golden in color. This takes around 25 minutes or a little more. Remove from oven and frost and decorate while warm.
To make the icing, add boiling water to the icing sugar, stirring. Add as much water as needed to create a thin, spreadable icing. Add as much almond extact as you like, or omit it altogether if you are not fond of this taste.
Enjoy your Fruity Holiday or Christmas stollen for a brunch or snack.