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  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 3⁄4 Cup (12 tbs) (105 To 115°)
  Sugar 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Eggs 3
  Egg 1 , separated
  Margarine/Butter 1⁄2 Cup (8 tbs), softened
  All purpose flour 3 1⁄2 Cup (56 tbs) (Gold Medal)
  Chopped blanched almonds 1⁄2 Cup (8 tbs)
  Cut up citron 1⁄4 Cup (4 tbs)
  Citron 1 1⁄4 Cup (20 tbs), cut up
  Candied cherries 1 1⁄4 Cup (20 tbs), cut up
  Cut up candied cherries 1⁄4 Cup (4 tbs)
  Raisins 1⁄4 Cup (4 tbs)
  Lemon peel 1 Tablespoon, grated
  Margarine 1 Tablespoon, softened
  Margarine/Butter 1 Tablespoon
  Water 1 Tablespoon

Dissolve yeast in 3/4 cup warm water in large mixer bowl.
Beat in sugar, salt, eggs, egg yolk, 1/2 cup margarine and 1% cups of the flour on medium speed, scraping bowl constantly, 10 minutes.
Stir in remaining flour, the almonds, fruit and lemon peel.
Scrape batter from side of bowl.
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
Stir down batter by beating about 25 strokes.
Cover tightly and store in refrigerator overnight.
Turn dough onto well-floured surface; turn to coat with flour.
Divide into halves; press each half into oval, 10 x 7 inches.
Spread with margarine.
Fold lengthwise in half; press only folded edge firmly.
Place on greased cookie sheet.
Beat egg white and 1 tablespoon water; brush over ovals.
Let rise until double, 45 to 60 minutes.

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