Traditional Stollen Bread ~While I was leafing through magazines for baking inspiration I came upon this German Stollen. It reminded me a lot of a very light and flaky bread we get at Zehnder’s restaurant in Frankenmuth, Michigan. It is largely a German town where the main draw is the family style homemade chicken dinners served up in the two huge restaurants across from each other. They are owned by the same family, one is cafeteria style and the other is family style. During October Fest the lines wind down main street. The beer and German food is well worth the wait, and the many small shops are fun to see. Fudge is made in a couple of locations and you can buy about as many flavors as you can imagine. Further up the road is he worlds largest Christmas store and it is something you don’t want to miss. A trip to Frankenmuth is time well spent with the family and very budget wise.
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- ¾ cup butter, softened
- ½ cup sugar
- 2 eggs, lightly beaten
- 1-1/2 teaspoons grated lemon peel
- ½ teaspoon salt
- 4-3/4 to 5-1/4 cups all-purpose flour
- ¾ cup raisins
- ½ cup mixed candied fruit
- ½ cup chopped almonds
- 1-1/2 cups confectioners' sugar
- 2 to 3 tablespoons 2% milk
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, lemon peel, salt and 3 cups flour. Add the raisins, candied fruit and almonds. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down and divide in half; cover and let rest for 10 minutes. Roll or press each half into a 12-in. x 7-in. oval. Fold a long side over to within 1 in. of opposite side; press edge lightly to seal. Place on greased baking sheets; curve ends slightly. Cover and let rise until nearly doubled, about 1 hour.
- Bake at 375° for 25-30 minutes or until golden brown. Cool on wire racks. Combine confectioners' sugar and enough milk to achieve desired consistency; spread over stollen. Yield: 2 loaves.