Grandma's Special Stollen
This treasured Stollen recipe has been passed down through generations, capturing the warmth and nostalgia of my grandmother's kitchen. Rooted in simplicity, it omits raisins, making it a uniquely delightful treat. Whether enjoyed during the holidays or at a cozy afternoon tea, this rich yeast bread is filled with candied fruits and topped with a sweet glaze. I often double the batch to share the joy with others, creating 4 to 8 loaves of happiness. Though I grew up pronouncing it 'stalin,' I've come to embrace the traditional pronunciation of 'shtohlin.' Regardless of how you say it, this Stollen will become a cherished part of your festivities.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
compressed yeast cakes
2 (or substitute with 4 1/2 tsp. dry yeast)
lukewarm water
1/2 cup ((105-115 degrees F))
lukewarm milk
1/2 cup
sugar
1/2 cup
salt
1 teaspoon
eggs
2
soft shortening
1/2 cup
flour
up to 5 cups (add gradually until dough consistency is achieved)
candied fruit
to taste (fold into dough)
white icing
as needed (for glazing after baking)
Instructions
1
In a small bowl, dissolve the yeast in lukewarm water. If using compressed yeast, allow it to soak for a few minutes before stirring well.
2
In a separate bowl, combine lukewarm milk, sugar, and salt. Mix well before adding in the yeast mixture.
3
Stir in the eggs and soft shortening until fully incorporated.
4
Gradually add the flour, mixing well after each addition. Continue until the dough begins to pull away from the sides of the bowl.
5
Transfer the dough onto a floured surface and knead for approximately 6-8 minutes until smooth and elastic.
6
Place the kneaded dough into a greased bowl, turning it once to coat the surface. Cover with a damp cloth and let rise in a warm place until it doubles in size, about 1 to 1.5 hours.
7
After the first rise, punch down the dough gently to release air and let it rise again for another 30 minutes.
8
Once the second rise is complete, turn the dough onto the floured surface and gently flatten it out.
9
Distribute the candied fruit evenly over the dough, then knead to incorporate it throughout.
10
Shape the dough into an oval, then spread softened butter on top. Fold the dough over and let it rise again for about 30 minutes.
11
Preheat your oven to 350°F (175°C). Bake the Stollen for 30 minutes, checking at the 20-minute mark to see if it's browning. If so, cover it with foil for the last 10 minutes.
12
To check for doneness, insert a thermometer into the bottom of the loaf; the bread is done when it reaches 180°F (82°C).
13
Remove the Stollen from the oven and ice while still warm for a glossy finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Special Stollen?
It is a treasured family recipe for a rich yeast bread filled with candied fruits and topped with a sweet glaze, notably made without raisins.
Does this recipe include raisins?
No, this specific version of Stollen uniquely omits raisins, focusing instead on candied fruits.
How should Stollen be pronounced?
While the creator grew up saying 'stalin', the traditional pronunciation is 'shtohlin'.
When is this bread typically served?
It is traditionally enjoyed during the holidays or as a treat during a cozy afternoon tea.
How many loaves does the recipe produce?
A single batch produces several loaves, and doubling the recipe can yield 4 to 8 loaves.
What type of yeast is required?
The recipe calls for 2 compressed yeast cakes, though dry yeast can be used as a substitute.
How much dry yeast should be used as a substitute?
You can substitute the compressed yeast with 4.5 teaspoons of dry yeast.
What is the ideal temperature for the yeast water?
The lukewarm water should be between 105 and 115 degrees Fahrenheit.
What ingredients are combined with the lukewarm milk?
The milk is mixed with sugar and salt before the yeast mixture is added.
When are the eggs added to the dough?
Eggs and soft shortening are stirred in after the yeast and milk mixtures are combined.
How much flour is needed?
The recipe uses up to 5 cups of flour, which should be added gradually until the dough pulls away from the bowl.
How long should the dough be kneaded?
The dough should be kneaded on a floured surface for approximately 6 to 8 minutes until smooth and elastic.
How long is the first rise?
The dough should rise in a warm place for about 1 to 1.5 hours until it doubles in size.
What is the purpose of punching down the dough?
Punching down the dough gently after the first rise helps release air before the second rise.
How long is the second rise?
After being punched down, the dough should rise for an additional 30 minutes.
When is the candied fruit added?
The candied fruit is distributed over the flattened dough after the second rise and then kneaded in.
How is the Stollen shaped?
The dough is shaped into an oval, spread with softened butter, and then folded over.
How long is the final rise after shaping?
The shaped and folded dough should rise one last time for about 30 minutes.
What is the baking temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the Stollen bake?
The total baking time is 30 minutes.
When should I check the bread for browning?
Check the bread at the 20-minute mark to see if it is browning too quickly.
What should I do if the bread browns too fast?
If the bread is browning early, cover it with foil for the final 10 minutes of baking.
How do I test the Stollen for doneness?
Insert a thermometer into the bottom of the loaf to check the internal temperature.
What is the target internal temperature?
The bread is done when it reaches an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius).
When should the icing be applied?
The Stollen should be iced while it is still warm from the oven.
What type of icing is used?
A white icing is used to glaze the bread after baking.
What effect does icing the warm bread have?
Applying the icing while the bread is warm creates a glossy finish.
What kind of shortening is used in the dough?
The recipe calls for 1/2 cup of soft shortening.
How should the dough be covered during the rise?
The dough should be covered with a damp cloth while rising in a warm place.
Is this a traditional German recipe?
Yes, Stollen is a traditional German yeast bread, and this version is a cherished family heirloom.