Studded with candied fruit, cranberries and almonds this is nothing like those heavy Christmas fruitcakes! This stollen is rich and sweet like a brioche with fruit. Pat likes his Stollen with coffee, but I think a glass of eggnog and a slice of Stollen is Christmas!
Pat’s Uncle Gus was a German baker who supplied his customers in with authentic pastries and breads from the old country. Of all the delicious sweets Uncle Gus made, his Stollen was so memorable that the recipe has been handed down through four generations and counting.
Tips:
- I find it’s hard to tell when this finished Stollen is done. Take the temp in the center of the loaf. Your thermometer should read 190°F.
- Don’t be bashful with the final butter step! Slather it on with a pastry brush and wait a few seconds to give each application time to soak in.
- Once the powdered sugar has been applied cover the stollen lightly. Once completely cooled, cover it tightly with aluminum foil before refrigerating.
Uncle Gus’ Holiday Stollen
Ingredients
Instructions
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Soften yeast in warm water and 1 T sugar.
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Heat milk until steaming; add butter, sugar and salt. Stir until sugar is dissolved, then pour into a large bowl.
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Add 4 cups flour, then eggs.
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Add fruit, almonds and lemon zest. Mix well.
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Add yeast and remainder of flour. (Use hands to mix thoroughly, or your mixer's dough hook.)
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Place in large greased stoneware bowl and let rise in a warm place until double (about 2 hours).
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Punch down and divide into: 2 greased large pie pans/3 greased medium loaf pans/2 greased large loaf pans. Cover and let rise about ¾ hour, or until a finger poke leaves an indentation.
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Bake in 350° oven ½ hour to ¾ hour or until a rich medium golden brown. (Test with toothpick which should come out clean, or 190°F)
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Remove from oven and brush with 4 oz. melted butter while still hot. Sprinkle generously with powdered sugar, lightly cover and let cool.
