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.
Microwave:
3/4 c milk
6 Tbsp butter
Microwave until butter is melted (about 1 1/2 minutes).
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 silicone baking
mat 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
oven.
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.
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
slice.
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.
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