From the kitchen of Stephanie Knewasser.  Stollen
is a traditional German bread containing candied
fruit and cardamom, and sometimes almonds &
marzipan. This recipe, which is made in a bread
machine, is very light and soft.  If you are looking
for a thick dense fruit cake recipe, this isn't it.
3/4 c milk
6 Tbsp butter
Microwave until butter is melted (about 1 1/2
Pour into a bread machine pan.

Add to bread machine:
1/4 c sugar
1/4 tsp salt
1/2 tsp cardamom
1 egg
1 egg yolk
2 3/4 c flour
2 1/4 tsp yeast (1 pckg)
Select DOUGH setting.

When dough is done,
turn onto a floured surface.
Knead into it:
1/4 c raisins*
1/2 c candied fruit (fruit cake mix)*

Divide dough into two balls.
Shape on a cookie sheet lined with a Silpat
or on a greased cookie sheet.

Raise until doubled.
How I raise dough:
Set oven to 170.
Place a small oven proof dish of water in bottom of
Set bread in oven with door closed.
Will be doubled in 25 minutes.

Bake @ 350, with dish of water still in oven,
for 25-30 minutes.

When cool, cover with
confectioner sugar.

* This amount of fruit is what was used in the
photos.  There will be just a few pieces of fruit per
slice.  If you want each slice full of fruit, add more.
"Life is better when you are laughing."
Stollen- baked & covered in confectioner sugar
Stollen- adding the fruit
Stollen- with fruit kneaded in & ready to raise
Stollen- raised & ready for baking
Dough fresh out of the bread machine.
Put on a floured surface & knead in
fruit.  It looks like a lot of fruit here, but
once baked, it's just a few pieces per
Once fruit is evenly distributed through
dough, divide into two balls & shape on
a Silpat or greased cookie sheet.
Doubled and ready to go in the oven.  
See how the wet heavy texture of the
previous photo is now airy and smooth?
Baked & covered with confectioner
sugar.  There are only 3 pieces of fruit
in the slice shown.  This is typical with
these measurements.  If you like lots of
fruit, add more.
What's a Silpat?
A reusable
non-stick baking
mat. For more
info go to