SusieJ’s Stollen

April 21, 2021  Online Recipe Guide Avatar

Not Available

Time to make:
Not Available

Calories per Servings:
Not Available



  • 1/2 cup rum
  • 1 cup each golden raisins, currants
  • 2 cup milk
  • 1 cup butter, chilled
  • 1/2 cup sugar
  • 2 pkg yeast
  • 2 eggs
  • 7 cup flour, plus extra for dredging dried fruits and kneading
  • 1 cup sliced almonds or other nuts
  • 1 tsp cardamom
  • 3 tbsp butter
  • 1/2 cup powdered sugar



  1. Yield, three loaves. Can be doubled but most mixers can’t handle that much dough
  2. Prepare at least one hour: Combine raisins and currants in a non-reactive two-quart bowl (glass works well)
  3. Cover with rum, adding more if need be. Stir, cover with plastic wrap and set aside
  4. Scald milk and remove from heat. Add chilled butter. Stir until the butter is completely melted
  5. The milk-butter mixture should be the appropriate temperature for yeast. Pour into large mixing bowl and add sugar and yeast; stir. Let sit for 10 minutes, and check that yeast is foaming. This is the sponge
  6. Drain dried fruits and reserve rum. Dredge in an additional 1/4 to 1/2 cup of flour. Add two tablespoons of the reserved rum to the sponge. Lightly beat the eggs and add to the sponge
  7. Add six cups flour and cardamom to the sponge. Add raisins, nuts and currants. Add more flour if dough is too wet and sticky to work. Remove rings and knead until smooth and elastic about 8 to 10 minutes by hand or 2 minutes after dough clumps around dough hook in a stand mixer
  8. Place in oiled bowl, turn, cover with a clean tea towel and let double in bulk, about one hour. The dough will be fairly sticky; you may want to use a mixer if you think it’s too sticky.
  9. Punch down dough. Divide dough in three parts (a scale is helpful, dough for each loaf should weigh about 650 to 700 grams). Knead, shape into an oval, and fold over, not quite in half. Place on ungreased cookie sheet
  10. Repeat for remaining dough. Three loaves should fit on one large sheet. Allow dough to rise for another hour
  11. Preheat oven to 350 degrees, and bake for 45 minutes to an hour. Bread will sound hollow when tapped. Cool on racks
  12. When ready to eat, melt butter, brush on loaf and sprinkle a liberal amount (nearly 1/4 inch) of powdered sugar.


If you want a lighter loaf, you can increase the sugar by two to three tablespoons or leave out the eggs. You can also add some salt to the dough, no more than one teaspoon.


No Comments

Leave a Reply