German Stollen Christmas Bread
Servings Prep Time
10servings 15minutes
Cook Time Passive Time
20minutes 90minutes
Servings Prep Time
10servings 15minutes
Cook Time Passive Time
20minutes 90minutes
Ingredients
For the Dough:
  • 4 1/2cups all purpose flourdivided
  • 1 package active dry yeast
  • 1/4teaspoon ground cardamom
  • 1 1/4cups milk,
  • 1/2cup unsalted butter1 stick
  • 1/4cup granulated Sugar
  • 1/2teaspoon salt
  • 1 egg*
  • 1/4cup golden raisins
  • 1cup Zante currants
  • 1/4cup slivered almonds
  • Zest of one lemon
For the Icing:
  • 1cup sifted powdered sugar
  • 2tablespoons hot water
  • 1teaspoon unsalted butter
Instructions
  1. In a large mixing bowl, combine 2 cups of flour, yeast, and cardamom. In a medium saucepan, heat and stir milk, the butter, granulated sugar, and salt until butter almost melts.
  2. Add to flour to the mixture, along with the egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much remaining flour as you can. Stir in raisins, currants, almonds, and lemon zest.
  3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (probably for about 3 to 5 minutes – aim to fold, push down with the heel of your hand, and fold again; repeat). Shape into a ball. Place in a lightly greased bowl, turning once. Cover; let rise in a warm place until double in size.
  4. Punch dough down (as in, literally punch it straight down in the center). Turn dough out onto a lightly floured surface. Divide dough into thirds. Cover; let rest for 10 minutes. Meanwhile, grease 2 large baking sheets; set aside.
  5. Roll one dough portion into a 10×6-inch oval. Without stretching, fold a long side over to within one inch of the opposite side; press edges lightly to seal. Place on one of the baking sheets. Repeat with remaining dough portions, placing them on remaining baking sheet. Cover; let rise until nearly double (45 to 60 minutes).
  6. Bake loaves in a 375°F oven for 18 to 20 minutes, until golden and bread sounds hollow when lightly tapped. Remove from baking sheets. Cool 30 minutes on wire racks. In a small bowl, combine powdered sugar, hot water, and the one teaspoon butter; brush over warm bread.