Mrs. Kekelia's Stollen, German Christmas Bread

A bread rich in eggs, sweet in butter and filled with fruit and nuts is always perfect for Christmas.

The Stollen form represents the Christ Child in swaddling clothes.  

The smell of Stollen made me feel right at home in College Point.

Hope it makes your guests feel welcome, too.

                     

                        Stollen

Grease 2 cookie sheets

Preheat oven to 325º 

Blanch, toast and chop

1 1/3 cups almonds

Reserve 1/3 cup almonds for topping.

Mix remaining almonds with

1 cup golden (or dark) raisins

1/2 cup currants

1 cup chopped citron

1 tablespoon grated lemon peel

Set aside.

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Heat  to scalding

1 cup milk

Let it stand until it is lukewarm.

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Pour into a warmed mixing bowl

1/2 cup warm water

Add

2 tablespoons active dry yeast

Stir until yeast is dissolved.

Set aside.

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In a large mixing bowl put

1 cup butter (or margarine) softened

1 cup sugar

2 teaspoons salt

Add the milk and stir until butter is melted.

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Add

1 cup flour

1 teaspoon nutmeg

Stir softened yeast and add.

----

Add 

3 cups flour

Beat until smooth.

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Add, in thirds

3 large eggs, well beaten

Beat until smooth.

Add the reserved fruit-nut mixture.

Mix thoroughly.

Add enough flour to make a soft dough

(about 3 to 4 cups). 

Turn out on a lightly floured surface and

allow it to rest 10 minutes.

Knead until dough is smooth and elastic.

Put in an oiled bowl, turning the dough 

to coat it with oil.

Cover with waxed paper and a towel.

Let stand in a warm place away from drafts 

about 2 1/2 hours (until doubled in bulk).

Punch down the dough and turn dough over in bowl.

Cover with waxed paper and a towel and 

let rest 1 1/2 hours.

Punch down the dough and turn out

onto a lightly floured surface.

Divide into 2 portions and shape each 

into a smooth ball.

Allow dough to rest 10 minutes.

Shape dough into an oval 13 in. long and 1 in. thick 

and fold over one lengthwise half.

Lightly press edges together.

Pres the fold down firmly to prevent dough from

springing open during rising.

Repeat to form second oval.

Place one stollen on each greased sheet.

Brush tops with

Melted butter

Cover with waxed paper and let rise in a warm place 

about 1 1/2 hours.

Bake 30 minutes or until golden brown.

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While baking prepare frosting by combining

1 1/2 cups sifted confectioner's sugar

3/4 teaspoon vanilla

Add gradually

2 to 3 tablespoons milk or cream

to make spreading consistency

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Remove baked stollen to cooling racks.

Immediately spread frosting and

sprinkle reserved almonds over frosting.

A few finely cut candied cherries can also be added

to the almonds and sprinkled on top.

******

Some Moms didn't use icing but generously dusted the 

loaves with sifted confectioner's sugar.  

Powdery, but also good.