“Also called ‘Christmas Coffee Cake’, my Mom would make this for Christmas morning. It’s a nice coffee cake to make for somebody at the holidays because it has a very nice presentation.” – Calla Ferre
“This is a lot of work, but well worth the effort. It is as tasty as it is beautiful when laid out on a silver serving platter. Also, be sure to make your own candied citrus peel for this recipe, it makes all the difference.” – April Ferre
Christmas Stollen
Ingredients
- 2 Packages (5 1/2 Teaspoons) Active Dry Yeast
- 1/4 Cup Warm Water
- 3/4 Cup Milk Scalded & Cooled
- Grated Rind of 1 Lemon
- 4 1/2 Cups Sifted Flour
- 1/2 Cup Sugar
- 1/4 Cup Butter
- 1/4 Teaspoon Salt
- 2 Eggs Beaten
- 1/2 Cup (4 Ounces) Candied Citron or Lemon Peel Chopped
- 1/2 Cup (4 Ounces) Candied Orange Peel Chopped
- 1 1/2 Cups Raisins & Sultanas
- 3/4 Cup Blanched Almonds Chopped
- 1/4 Cup Melted Butter
- Powdered Sugar
Instructions
- Dissolve yeast in warm water (110 degrees) in large bowl.
- Stir in milk, lemon rind and 1 1/2 cup flour. Beat until smooth.
- Cover with clean towel and let rise in warm place 45 minutes.
- Cream sugar, butter and salt. Add yeast mixture, eggs and remaining 3 cups flour. Beat until smooth.
- Turn out dough on lightly floured board. Press into ball. Knead until dough is smooth and elastic adding only enough flour to keep from sticking.
- Sprinkle candied citron on dough; knead in. Continue to add and knead in candied orange peel, raisins and almonds.
- Let rise for 2 hours or until doubled in size.
- Roll half the dough into oblong, 3/4-inch thick. Brush with melted butter and fold over in pocket book shape and press together. Repeat with other half of dough.
- Cover with clean towel and let rise 45 minutes.
- Bake at 350 degrees for 35 to 40 minutes.
- Remove from oven and brush with remaining melted butter.
- Cool and coat with powdered sugar
Recipe – Jean Hansen
