Recipe

Stollen bread

Stollen is a traditional German cake-like bread eaten at Christmastime, when it is called Winterbrot (winter bread). Packed with candied and dried fruit, we think it should be enjoyed all year 'round.

May 31, 2011 2:00pm
  • 25 mins cooking
  • Makes 2 Item
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Ingredients

Stollen
  • 1 1/4 cup (310ml) milk
  • 1 teaspoon salt
  • 1/2 cup (110g) caster sugar
  • 2 teaspoon (7g) dry yeast
  • 1 cup (150g) plain flour
  • 3 cup (450g) plain flour, extra
  • 160 gram butter, melted
  • 2个鸡蛋,上杉达也tly beaten
  • 1 tablespoon grated lemon rind
  • 1/4 cup (50g) glace cherries, chopped
  • 1/4 cup (40g) raisins, chopped
  • 1/4 cup (40g) mixed peel
  • 2 rings (55g) glace pineapple, chopped
  • 1/2 cup (80g) blanched almonds, chopped
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoon caster sugar, extra
  • 1 egg, lightly beaten, extra

Method

Stollen
  • 1
    Combine milk, salt and sugar in small pan, stir over heat until sugar is dissolved and milk warmed. Transfer to medium bowl. Whisk in yeast and sifted flour, cover, stand in warm place about 10 minutes or until mixture is frothy.
  • 2
    Sift extra flour into large bowl. Stir in butter, eggs, rind, fruit, yeast mixture and nuts; mix to a soft dough.
  • 3
    Turn dough onto floured surface, knead about 5 minutes or until smooth and elastic. Halve dough, press each half into an 18cm x 25cm oval.
  • 4
    Sprinkle with combined cinnamon and extra sugar, fold dough almost in half. Place stollens onto greased oven trays, cover with greased plastic wrap.
  • 5
    Stand in warm place about 40 minutes or until stollens are risen slightly. Remove plastic wrap. Brush stollens with extra egg.
  • 6
    Bake in moderately hot oven 10 minutes, reduce heat to moderate, bake about a further 15 minutes.
  • 7
    Lift onto wire rack to cool.

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